Tafelspitz with apple and horseradish sauce

Ingredients for 4 servings:

• 1.2 kg beef (boiled beef)
• 3 marrow bones (sawn into approx. 2 cm slices)
• 2 bones (beef soup bones, ribs)
• 2 onions
• 1 m.-sized carrot(s)
• 1 stalk(s) leek
• 1 parsley root(s)
• 1 small celeriac
• 1 piece(s) ginger root
• 1 bay leaf
• 8 peppercorns (black)
• 4 grains allspice
• 2 shallots
• 2 m.-sized apples
• 1 dashes lemon juice
• 1 tbsp butter
• 1 tbsp flour
• 100 ml white wine
• 1 pinch of cinnamon
• 1 pinch(s) of sugar
• 1 tbsp crème fraîche
• 100 ml cream
• some broth from the meat
• 75 g horseradish, freshly grated (or ad jar)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Slow cooking in the oven

Place the bones in approximately 1.5 liters of cold water in a small roasting pan or casserole dish (it must have a lid for later use in the oven) and bring to a boil. Let it boil slightly, then skim off any foam. In the meantime, remove only the outer skin from the onions (not the entire skin). Halve the onions, then brown them on the cut side. Preheat the oven to 90°C. Place the boiled beef on the marrow bones. Place the rib bones to the left and right of the meat (the meat should not touch the outer walls of the dish) and cook for about 5 minutes. Then remove the foam. Add the browned onions, vegetables, and seasonings. Cook for another 5 minutes. Remove the dish from the oven, put the lid on, and place it in the preheated oven and cook for about 3 hours (depending on the oven and the quality of the meat). When the meat is cooked, remove it and let it rest on a preheated plate. Discard the bones. Strain the stock and vegetables through a sieve and squeeze out the excess water. Keep the resulting clear stock warm. Now for the sauce: Finely chop the shallots and apples (peeled and cored). Mix with lemon juice. Sauté the mixture in a pan with butter, stirring gently. Dust with flour and stir for another 2 minutes. Add the cinnamon and sugar. Gradually add the white wine while stirring until it is nice and creamy, without any lumps. Stir in the crème fraîche and cream, and add stock until the desired consistency is reached. Stir in horseradish in the desired amount, depending on the desired spiciness. Important: The sauce must not boil! Cut the boiled beef into thin slices and warm them in the warm stock. Serve the boiled beef with a little stock on warmed plates and serve with the sauce. I serve parsley potatoes as a side dish! Of course, you can also serve vegetables with it. Tip: The remaining stock can be used as a soup base. I used them for a vegetable soup!