Tellerfleisch with Chives Sauce and Apple Horseradish

Ingredients

• 2 onions
• 200 g carrots
• 1 Tbsp white peppercorns
• 1 bay leaf
• 1 tsp thyme
• 1 tbsp peppercorns
• 1 tsp salt
• 1 kg beef top round
• 2 Eggs
• 1 bunch chives
• 150 g crème fraîche (min. 30% fat)
• 100 g heavy cream (min. 30% fat)
• 4 tbsp Yogurt
• Salt
• pepper (ground)
• 300 g apples
• 3 tbsp Lemon juice
• a pinch sugar
• 1 tbsp oil
• 3 cm fresh horseradish
• Salt
• 900 g waxy potatoes (cooked)
• 2 tbsp clarified butter
• Salt
• Pepper

Instructions

1. 1.

   Peel and halve the onions, then sauté them in a large pot without fat on their cut side; remove and set aside. Peel and slice the carrots into rounds. Add the carrots, onions, and spices to the pot. Wash the beef, add it, and pour in 2–3 liters of cold water. Bring to a slow simmer uncovered, skimming off foam as it forms. Cover and cook over very low heat for 2–2.5 hours.

2. 2.

   Hard boil the eggs in hot water for 8–10 minutes. Cool, peel, and dice them finely. Wash the chives, dry, and cut into thin ribbons. Mix the eggs with the chives, crème fraîche, cream, and yogurt; season with salt and pepper.

3. 3.

   For the apple horseradish: peel, core, and roughly cube the apples. Toss with half the lemon juice and cook in oil for about 5 minutes with sugar.

4. 4.

   Grate the horseradish finely and immediately mix it with the remaining lemon juice.

5. 5.

   Mash the cooked apples, combine with the horseradish mixture, and season with salt.

6. 6.

   For the pan‑fried potatoes: halve the cooked potatoes and fry them golden brown in hot clarified butter in a non‑stick skillet. Season with salt and pepper.

7. 7.

   Remove the beef from the broth and slice it crosswise to the grain.

8. 8.

   Plate the sliced beef with the pan‑fried potatoes, chives sauce, and apple horseradish; serve immediately.