Tafelspitz with apple and horseradish sauce

Ingredients for 4 servings:

• 750 g boiled beef
• Salt
• 600 g leek, in rings
• 500 g carrot(s), sliced
• 300 g parsley root(s), sliced
• 500 g potatoes, small, peeled
• 1 bay leaf
• 1 onion(s)
• 2 cloves
• 2 small apples, sour, peeled and finely diced
• 3 tbsp roux, classic, light
• 3 tbsp crème fraîche
• 2 tbsp horseradish, freshly grated
• 1 tsp beef broth powder
• Sugar
• 1 tsp lemon juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

Place the meat in 3/4 liter of boiling salted water, cover, and simmer over low heat for about 1 1/2 hours. Add the potatoes, vegetables, bay leaves, and the onion studded with cloves to the meat and cook for a further 30 minutes. Remove the meat, vegetables, and potatoes and keep warm. Strain the boiled beef broth and measure out 1/2 liter. Add the apples, sauté until soft, puree with a hand blender, bring to a boil, and thicken with the roux. Stir in the crème fraîche and horseradish. Season the sauce with beef stock, sugar, and lemon juice. Slice the boiled beef and serve with the potatoes, vegetables, and sauce.