Tafelspitz with Horseradish Sauce and Root Vegetables

Flesh:

1. Clean the vegetables and cut everything into large pieces. Wash the parsley, otherwise leave it as it is. In a very large saucepan, bring the 2 liters of water with the vegetables and parsley to a boil. Season with pepper and salt.
2. Rinse the meat with cold water, dry it. DO NOT remove the existing fat and carefully place the meat in the BOILING water. Then turn the heat down, put the lid on the saucepan and let everything simmer gently for 2 hours. If some gray foam forms, simply skim it off.

Vegetables:

1. In the meantime, peel the carrots, kohlrabi and potatoes and cut them into beautiful, bite-sized pieces. Shortly before the end of the cooking time, cook the vegetables and potatoes separately in a little salted water, but cook the vegetables until they are slightly firm to the bite. Pour off the water. Season the vegetables again with salt and a pinch of sugar and toss in the butter. Keep everything warm.

Sauce:

1. Let the fat get hot but not brown in a saucepan. Immediately sprinkle in the flour and allow to combine with the butter while stirring. When the mixture starts to bubble, immediately deglaze with the milk while stirring and then gradually stir in some boiled beef stock until the sauce has a creamy consistency (they are called stoving). Grate the horseradish fresh. The 4 tbsp are not mandatory. If you like it spicier, you like to take more. Then season the sauce well with vinegar, a little sugar and salt so that it tastes sour and piquant. Finally, stir in a good dash of cream.

Completion:

1. Carefully lift the meat out of the broth. Now remove the fat and cut into approx. 8 mm thick slices. Arrange on the plate with the sauce and the side dishes and ……….. let taste ………. 😉
2. A classic that is always a pleasure.

Tip:

1. You can pour the stock through a sieve, fill it into screw-top jars and use it for other dishes. It can be kept in the refrigerator for a few days.