Tellerfleisch mit Meerrettichsoße

Ingredients

• 1 kg Tafelspitz (pre‑cooked)
• 1 bundle soup greens
• 1 onion
• 1 bay leaf
• 1 tsp juniper berries
• 1 tsp peppercorns
• 3 Carrots
• 0.5 knollensellerie (celery root)
• 150 g horseradish
• 1 egg yolk
• 1 tbsp breadcrumbs
• Salt
• pepper (ground)
• 2 tbsp white wine vinegar
• a pinch sugar
• 20 g butter

Instructions

1. 1.

   Wash and pat dry the Tafelspitz. Trim, peel, and roughly cube the soup greens. Peel, halve the onion, and with a clean skin roast the cut surfaces in a pot. Add about 2.5 l water and bring to a boil. Then add soup greens, meat, and spices. Cover and simmer on low heat for 2.5–3 h just below boiling.

2. 2.

   Meanwhile peel carrots and celery root and julienne finely. Peel horseradish and grate finely. Remove the cooked Tafelspitz from the broth, wrap in foil, and keep warm. Strain the broth through a sieve. For the sauce whisk egg yolk with breadcrumbs and horseradish, then stir in a ladle of hot broth. Season with salt, pepper, sugar, and a splash of vinegar. Sauté the vegetables in melted butter while stirring, seasoning with salt and pepper. Slice the Tafelspitz, arrange on a plate with the vegetables, drizzle with horseradish sauce, and serve.