Tellerfleisch with Vegetables, Potatoes and Horseradish Sauce

Ingredients

• 1.2 kg Tafelspitz
• Salt
• 2 Cloves of garlic
• 1 bay leaf
• 1 onion
• 400 g waxy potatoes
• 2 carrots
• 1 stalk Celery
• 1 leek
• fresh grated horseradish
• fresh chopped parsley

Instructions

1. 1.

   Rinse the Tafelspitz and pat it dry. Bring a large pot of water to a boil and add the meat. Boil again, then remove the Tafelspitz. Shock with cold water and place in the rinsed pot. Cover with cold water. Salt and add the peeled onion spiced with garlic cloves and bay leaf. Bring to a boil and let simmer for 2-2.5 hours just below boiling point. If foam forms, skim it off with a slotted spoon.

2. 2.

   Meanwhile wash, peel or trim the potatoes, carrots, celery and leek; halve or quarter the potatoes depending on size. Slice the leek into rings, cut the carrots and celery into sticks. Add the vegetables to the pot during the last ~30 minutes, ensuring the meat remains covered by water. If needed, add more water.

3. 3.

   Taste the broth at the end and remove the spiced onion again. Slice the meat and arrange it with the vegetables and a splash of hot broth on a plate. Sprinkle with fresh grated horseradish and parsley before serving.

4. 4.

   Serve with horseradish sauce as desired.