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Boiled Beef with Horseradish Sauce, Savoy Cabbage and Mashed Potatoes

5 from 2 votes
Prep Time 4 hrs
Total Time 4 hrs
Course Dinner
Cuisine European
Servings 4 people

Ingredients
 

Tafelspitz:

  • 3 liter Water
  • 1120 g Boiled beef
  • 100 g Carrots
  • 100 g Celery
  • 100 g Leek
  • 100 g 1 Onion
  • 2 piece Garlic cloves
  • 25 g 1 piece of ginger unpeeled
  • 1 tsp Salt
  • 2 piece Bay leaves
  • 5 piece Juniper berries
  • 5 piece Black peppercorns
  • 3 piece Allspice grains
  • 3 piece Cloves

Horseradish Sauce:

  • 200 ml Milk
  • 200 ml Boiled beef broth
  • 100 g Cream horseradish (glass)
  • 50 ml Cooking cream
  • 50 g Freshly grated horseradish
  • 1 disc Debarked white bread
  • 50 g Sultanas
  • 1 tsp Liquid honey
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill
  • 2 big pinches Sugar
  • 1 powerful splash Lemon juice

Savoy cabbage:

  • 500 g Savoy cabbage cleaned
  • 2 tsp Salt
  • 150 g 1 onion, peeled
  • 1 tbsp Sunflower oil
  • 4 Trowels Boiled beef broth
  • 1 tsp Whole caraway seeds
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill

Mashed potatoes:

  • 400 g Peeled potatoes
  • 1 tsp Salt
  • 1 tsp Ground turmeric
  • 2 tbsp Milk
  • 1 tbsp Butter
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill
  • 1 big pinch Freshly grated nutmeg

Serve:

  • 4 Stalk Parsley for garnish

Instructions
 

Tafelspitz:

  • Wash the Tafelspitz with cold water and pat dry with kitchen paper. Halve the onion, unpeeled, and roast vigorously on the cut in a pan without oil. Peel the carrots with the peeler and cut into pieces. Peel / clean the celery and cut into pieces. Clean and wash the leek and cut into rings. Peel the garlic cloves. Fill a large pot of water (3 liters) with the boiled beef and vegetables (carrot pieces, celery pieces, leek rings, roasted onion halves, garlic cloves and ginger pieces) with the spices (1 teaspoon salt, 2 bay leaves, 5 juniper berries, 5 black peppercorns, 3 Add allspice and 3 cloves), bring to the boil, remove the foam with a ladle and simmer with the lid on for about 3 hours. Take out, let rest a little and cut into slices. Pour off the broth through a sieve and collect it. I later used them for a simple, low-calorie vegetable soup.

Horseradish Sauce:

  • Peel off the horseradish root and rub off approx. 50 g. In a small saucepan of milk (200 ml) with boiled beef broth (200 ml), cooking cream (50 ml), cream horseradish (100 g), a debarked and crumbled white bread slice, 50 g sultanas, freshly grated horseradish (50 g) and liquid honey (1 Teaspoon) and boil / reduce everything at medium temperature. Stir it again and again. Finally, season with coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches), sugar (2 big pinches) and lemons (1 big pinch).

Savoy cabbage:

  • Clean the sausage and cut into fine strips. Put the savoy cabbage strips in a pressure cooker with salted water (2 teaspoons of salt) and steam for about 1 hour. Peel and quarter the vegetable onion and cut into strips. Heat sunflower oil (1 tbsp) in a saucepan, fry the strips of vegetable onion in it, add the steamed savoy cabbage and pour the boiled beef broth (4 ladles) over it. Season with whole caraway (1 teaspoon), coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and freshly grated nutmeg (2 big pinches) and clear beef stock (1 teaspoon instant stock) and Simmer / stew everything with the lid on for about 15 minutes. Stir it every now and then.

Mashed potatoes:

  • Peel, wash and dice the potatoes and cook in salted water (1 teaspoon salt) ground with turmeric (1 teaspoon) for about 20 minutes, drain through a kitchen sieve and return to the hot pot. Add milk (2 tbsp), butter (1 tbsp), coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and freshly grated nutmeg (1 big pinch) and work through well with the potato masher / stamp through.

Serve:

  • Serve the boiled beef with horseradish sauce, savoy cabbage and mashed potatoes, garnished with a parsley stick.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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