John Myers
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Ingredients
Tafelspitz:
- 1,4 Kg Boiled beef
- 5 liter Water
- 1 tbsp Salt
- 2 Onions approx. 250 g
- 600 g Soup vegetables (carrots, celery, leek and parsley)
Horseradish Sauce:
- 2 tbsp Butter
- 2 tbsp Flour
- 6 Trowels 5-6 ladles of broth
- 1 Glass Cream horseradish 200 g
- 100 ml Cooking cream
- 1 tsp 1 - 2 teaspoons of Sugar
- 2 big pinches Coarse sea salt from the mill
- 100 g Sultanas
Honey carrots:
- 1 bunch Carrots approx. 800 g
- 1 tsp Salt
- 2 tbsp Butter
- 1 tbsp Sunflower oil
- 2 tbsp Liquid honey
- 4 big pinches Coarse sea salt from the mill
Potato mushrooms:
- 12 Large, elongated and waxy potatoes approx. 1kg
- 1 tsp Salt
- 1 tsp Turmeric
Serve:
- 4 Stalk Parsley
- 4 tbsp Cranberries (glass)
Instructions
Tafelspitz:
- Wash the table top and pat dry with kitchen paper. Remove the fat layer, bring water (5 liters) with salt (1 tbsp) to the boil, add the boiled beef with the fat layer and 2 unpeeled onions and let everything cook for about 2.5 hours with the lid closed. In the first phase, repeatedly skim off the resulting foam with a skimmer. In the meantime, clean the vegetables. Peel the carrots with the vegetable peeler, scrape 2 in 1 with the vegetable blossom scraper / vegetable peeler / decorating blade and cut into decorative carrot blossom slices (approx. 4 - 5 mm thick) with the knife. Clean the celery, first cut into slices, then into strips and finally into small diamonds. Clean the leek, wash well. Halve lengthways and cut into rings / pieces. Wash parsley, shake dry, pluck and save 4 stalks for garnish. After 2 hours of cooking, add the prepared vegetables except for the plucked parsley. Remove the meat and the two onions. Wrap the meat in aluminum foil and keep it warm in the oven at 50 ° C until serving. Finally add the plucked parsley to the broth / stir in.
Horseradish Sauce:
- Soak the sultanas in water for about 30 minutes. Heat the butter (2 tablespoons) in a saucepan, stir in the flour (2 tablespoons) (burn in!), Pour over the beef broth (approx. 5 ladles). Add / stir in cream horseradish (200 g) and cooking cream (100 ml) and season with sugar (1 teaspoon) and coarse sea salt from the mill (2 big pinches). Finally fold in the sultanas. If the horseradish sauce is too thick to serve, you can dilute it with a little beef stock.
Honey carrots:
- Peel the carrots with a garnish peeler, cut off the tips and leave the carrot tops to stand for about 1 cm. Boil the carrots in salted water (1 teaspoon salt) for about 5 minutes and drain. Heat butter (2 tbsp) and sunflower oil (1 tbsp) in a pan and fry the carrots all over. Drizzle with liquid honey (2 tbsp) and season with coarse sea salt from the mill (4 big pinches).
Potato mushrooms:
- Peel and wash the potatoes and shape into decorative potato mushrooms using an apple cutter and knife. Boil the potato mushrooms in salted water (1 teaspoon salt) and turmeric (1 teaspoon) for about 20 minutes and drain.
Serve:
- Cut the boiled beef into slices and place 2 slices on a plate. Add the honey carrots and potato mushrooms. Finally add the sea radish sauce and 1 tablespoon each of cranberries and garnish with parsley, serve
Note / tip:
- Dice the remaining boiled beef and return to the stock. The cooking broth with the vegetables is the basis for my recipe: beef broth with a filler
