Tafelspitz with buttered potatoes and horseradish sauce

Ingredients for 4 servings:

• 3 ½ liters of water
• 500 g boiled beef
• 800 g potatoes, small
• some butter
• 20 g butter
• 1 tbsp, heaped wheat flour
• 6 tbsp cream
• 400 g horseradish or vegetable horseradish
• salt and pepper
• some cranberries from the jar

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 3 hours; Total time approx. 4 hours

Hearty and delicious!

Pour cold water into a pot and add the meat. Heat the water and bring to a boil. Simmer for about 2 hours. Add more water if too much has evaporated. Then remove the meat, wrap it in aluminum foil, and let it rest. About 45 minutes before the meat is ready to cook, do the following: Pour cold water into a pot and boil the unpeeled potatoes with a little salt for about 20 minutes. Peel the potatoes. Tip: the individual potatoes are super easy to peel under cold, running water. Return the potatoes to the pot with a knob of butter and let the butter melt. For the sauce, heat the butter in a small pot and add the flour. Sauté briefly. Then stir quickly with a whisk, taking care not to let the butter overbrown! Stir continuously. Add the horseradish, a little water, and cream, and season with salt and pepper. Add another small knob of butter if desired (depending on your taste). Trim the fat from the boiled beef and cut the meat into approximately 2 cm thick slices. Serve with the potatoes and sauce. Garnish with cranberries.