Tellerfleisch mit sauren Kartoffeln und Gemüse

Ingredients

• 1.2 kg beef brisket (pre‑cooked, boneless)
• 1 kg marrow bones
• 1 onion
• 2 carrots
• 1 knollensellerie (about 250 g)
• 1 parsley root
• 0.5 leek stalk
• 4 juniper berries
• 1 bay leaf
• 1 tsp peppercorns
• 2 cloves
• 1 lovage stalk
• 1 parsley stalk
• Salt
• ground pepper
• 400 g waxy potatoes
• 200 g knollensellerie
• 200 g carrots
• 100 g Sour cream
• 1 tbsp White Wine Vinegar
• sugar
• 4 tbsp freshly grated horseradish
• 2 tbsp chopped chives

Instructions

1. 1.

   Set a large pot of water on the stove and bring to a boil.

2. 2.

   Rinse the beef brisket and marrow bones, pat dry with kitchen paper. Blanch the bones in hot water for 2‑3 minutes, remove and shock in an ice bath. Do the same with the meat, then drain.

3. 3.

   Discard the blanching water (wipe the pot clean if needed) and place the brisket and bones into the pot. Cover with cold water and bring to a boil. Reduce heat and simmer just below boiling for about 2½‑3 hours, adding water as necessary to keep the meat covered.

4. 4.

   Remove the outer layer of the onion and cut it in half crosswise. Place the cut sides in a hot pan without oil and brown darkly. After about an hour add to the broth.

5. 5.

   Coarsely dice the peeled carrots, celery, and parsley root. Slice the cleaned leek into thick rings and add them with the diced vegetables to the pot.

6. 6.

   Crush the juniper berries against the back of a knife and add them along with the bay leaf, peppercorns, and cloves to the broth after about 2 hours.

7. 7.

   Just before finishing (about 10 minutes) add the herb stems and let infuse. Season with salt and pepper. Strain 450 ml of the broth.

8. 8.

   Peel, wash, and cut the potatoes, carrots, and celery into bite‑size pieces.

9. 9.

   Bring the broth to a boil in a pot and simmer the vegetables for about 20 minutes over medium heat.

10. 10.

    Drain and puree one quarter of the vegetable mixture with sour cream. Mix into the remaining vegetables and season with salt, pepper, vinegar, and a pinch of sugar.

11. 11.

    Remove the meat from the broth, slice it, and arrange on preheated plates with the vegetables. Sprinkle with horseradish and chopped chives before serving.