John Myers
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Tafelspitz with Apple Horseradish and Ribbon Noodles
The perfect tafelspitz with apple horseradish and ribbon noodles recipe with a picture and simple step-by-step instructions.
Tafelspitz:
- 1 kg Boiled beef
- 3,5 liter Water
- 2 tsp Salt
- 50 g 1 Zwiebel
- 5 Stalk Maggi herb
- 1 Lorbeerblatt
- 2 Nelken
- 2 Piment Körner
- 4 Wacholderbeeren
- 4 schwarze Pfefferkörner
- 200 g Carrots
- 150 g Leek
- 100 g Celery
Apple horseradish:
- 2 tbsp Butter
- 2 tbsp Flour
- 500 ml Boiled beef broth
- 150 g Cream horseradish (glass)
- 100 g Cooking cream
- 40 g Soaked sultanas
- 1 Apfel geschält, das Kerngehäuse entfernt und gerieben
- 2 big pinches Salt
- 3 big pinches Sugar
- 1 powerful splash Lemon juice
Tagliatelle: (For 3 people!)
- 100 g / made from durum wheat semolina and fresh eggs Tagliatelle 12 mm
- 2 liter Water
- 2 tsp Salt
Serve:
- Wild cranberries (glass)
- Basil tips
- Strawberry halves
Tafelspitz:
- Wash the table top and pat dry with kitchen paper. Bring water (3.5 liters) to a boil in a large pot with an unpeeled onion, 2 cloves of garlic, 1 bay leaf, 2 cloves, 2 allspice grains, 4 juniper berries and 4 black peppercorns. Add the boiled beef and the Maggi cabbage and bring everything to a boil. Now switch back to a low level so that it only simmered slightly. So no longer boils strongly! Let everything simmer for about 3 hours. In the meantime, clean the vegetables. To do this, peel the carrots with the peeler, halve them lengthways and cut them diagonally into small pieces. Clean the celery, first cut into slices and then into small diamonds. Clean and wash the leek and cut into rings. After one hour of cooking, add the vegetables that have now been prepared (carrot pieces, celery lozenges and leek rings). Remove the meat with a ladle, let it rest a little and then cut into slices across the grain.
Apple horseradish:
- Heat the butter (2 tbsp) in a small saucepan, sprinkle flour (2 tbsp) over it, stir in with the whisk (burn in!) And deglaze / pour on the beef broth (500 ml). Stir in the horseradish (150 g) and cooking cream (100 g). Peel the apple, remove the core, grate finely and add / stir in the grated apple along with the soaked sultanas (40 g). Season with salt (2 big pinches), sugar (3 big pinches) and lemon juice (1 big pinch). Let everything simmer / reduce for another 7 – 8 minutes.
Serve:
- Tafelspitz with apple horseradish and ribbon noodles, garnished with wild lingonberries (1 tablespoon each) and ½ strawberry and a basil tip each, garnish.
Tip:
- Use the boiled beef broth as a basis for a soup.
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