Tafelspitz with Apple Horseradish and Chive Sauce

Juicy Tafelspitz, slowly simmered in its broth, served with apple horseradish, chive sauce and butter carrots – a Sunday classic that warms on cold winter days without sitting heavy in the stomach.

By yumbelo · 4 servings · 180 minutes

Ingredients

• 1200 g Tafelspitz (beef)
• 400 g Root vegetables (carrot, celery, leek)
• 1 pc Onion
• 2 pc Bay leaf
• 1 tsp Peppercorns
• Salt
• 300 g Carrots
• 40 g Butter
• 800 g Potatoes
• 200 g Crème fraîche
• 1 bunch Chives
• 1 tbsp Vinegar
• 2 pc Apples
• 40 g Fresh horseradish
• 1 tbsp Lemon juice
• 1 tsp Sugar
• 100 ml Whipping cream

Method

1. Place the Tafelspitz in a large pot, cover with cold water just barely, bring to a boil and skim off the foam.
2. Clean the root vegetables and roughly chop them, halve the onion and add it to the meat together with the bay leaf, peppercorns and a little salt.
3. Cover the pot and let it gently poach over low heat for about 2 hours; the broth should only barely simmer and not boil.
4. Peel the carrots, cut them into pieces and steam them in the butter with 100 ml water and a pinch of salt for about 10 minutes until tender-crisp, until the water has evaporated.
5. Peel the potatoes, halve them and cook them in salted water for about 20 minutes until soft.
6. Peel the apples and grate them finely, then mix with the freshly grated horseradish, lemon juice and sugar.
7. Whip the cream until stiff and fold it into the apple horseradish mixture.
8. Stir the crème fraîche with vinegar, the finely chopped chives and salt and chill.
9. Remove the Tafelspitz from the broth, let it rest briefly and slice it thinly against the grain.
10. Arrange the meat with carrots, potatoes, apple horseradish and chive sauce and serve immediately.