John Myers
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Ingredients
Tafelspitz:
- 1 kg Boiled beef
- 500 g 1 bunch of soup vegetables
- Celery, carrots, leek and parsley
- 3,5 liter Water
- 1 tbsp Salt
Horseradish Sauce:
- 2 tbsp Butter
- 2 tbsp Flour
- 500 ml Boiled beef broth
- 185 g 1 jar of cream horseradish
- 150 g Cooking cream
- 75 g Sultanas
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 1 big pinch Sugar
- 2 powerful splashes Lemon juice
- 0,5 tsp Glutamate
- 0,5 tsp Beef broth instant
- 2 powerful splashes Maggi wort
Honey carrots:
- 550 g / 12 pieces Organic carrots
- 1 tsp Salt
- 1 tsp Beef broth instant
- 1 tbsp Butter
- 1 tbsp Sunflower oil
- 1 tbsp Liquid honey
- 1 tbsp Sweet soy sauce
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
Triplets:
- 700 g Potatoes (triplets)
- 1 tsp Salt
- 1 tsp Ground turmeric
- 1 tsp Whole caraway seeds
Serve:
- Cranberries in a glass
- 4 strawberries for garnish
- 4 basil tips for garnish
Instructions
Tafelspitz:
- Wash the table top and pat dry with kitchen paper. Bring water (3.5 liters) with salt (1 tbsp) to the boil, add the boiled beef and let simmer for about 5 hours. In the meantime, clean the soup vegetables. To do this, peel the carrots with the peeler, cut in half lengthways and slice diagonally. Clean the celery, first cut into strips and then into small diamonds. Clean and wash the leek and cut into rings. Wash the parsley and shake dry. Add the cleaned soup vegetables after 5 hours of cooking and let everything cook for another 5 hours. Remove the meat with a ladle, let it rest a little and then cut into slices.
Horseradish Sauce:
- Melt butter (2 tablespoons) in a saucepan, dust with flour (2 tablespoons), stir in with a whisk (burn in!) And deglaze / pour on the broth (500 ml). Add / stir in the cream horseradish (185 g) and the cooking cream (150 g). With coarse sea salt from the mill (3 big pinches), colored pepper from the mill (3 big pinches), sugar (2 big pinches), lemon juice (2 big pinches), glutamate (½ teaspoon), instant beef broth (½ teaspoon) and Season liquid Maggi wort (2 strong splashes). Finally add / stir in the sultanas (75 g).
Honey carrots:
- Clean / brush the carrots, cut off the ends, cook in salted water (1 teaspoon salt) with instant beef broth (1 teaspoon) for about 10 minutes and remove. Heat butter (1 tbsp) with sunflower oil (1 tbsp) in a pan, add the carrots and fry over low heat. Sprinkle with liquid honey (1 tbsp) and sweet soy sauce (1 tbsp) and season with coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches).
Triplets:
- Peel and wash the triplets (small, waxy potatoes!), Grind them in salted water (1 teaspoon salt) with turmeric (1 teaspoon) and whole caraway seeds (1 teaspoon) for about 20 minutes and drain.
Serve:
- Divide 2 slices of boiled beef on 4 plates and serve with horseradish sauce, honey carrots and triplets, garnished with strawberries and basil. Cranberries are enough with it.
Tip:
- For a delicious soup for 6 people: Dice the rest of the meat and add the stock. Cut the parsley and add it with the fine cooked soup noodles.
Nutrition
Serving: 100gCalories: 24kcalProtein: 4.8gFat: 0.5g
