Tafelspitz with horseradish sauce

Ingredients for 4 servings:

• 1 kg beef, from the rump, rump cap
• 3 m.-sized onion(s)
• 250 g carrot(s)
• 250 g cauliflower
• 250 g kohlrabi
• 200 g celery
• 1 stalk(s) leek
• 1 bay leaf
• n. B. Pepper, colored, from the mill
• n. B. Salt
• 30 g horseradish, freshly grated, alternatively from the jar
• 400 ml instant meat broth
• 150 g cream
• 30 g butter
• 30 g flour
• e.g. lemon juice
• n. B. Salt

Instructions

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

à la garten-gerd

Rinse the meat well with cold water. Add it to about 1.5 liters of boiling salted water along with the bay leaf and plenty of pepper. Simmer gently for about 1 hour. Meanwhile, peel and dice the onions, carrots, kohlrabi and celery. Clean the cauliflower and leek. Cut the cauliflower into small florets and cut the leek into fine rings. Add the vegetables to the meat and simmer everything together for about 1 hour. For the horseradish sauce, sweat the flour in the heated butter and deglaze with the meat stock. Whisk in the cream and simmer for about 5 minutes. Then stir in the horseradish and season with lemon juice and salt. Now just keep warm on the lowest heat. Remove the meat from the stock, let it rest briefly, slice it and serve with the sauce. I recommend my homemade bread dumplings as a side dish (see recipe). Tip 1: When I use fresh horseradish, I always grate the whole bulb and immediately freeze the rest in portions. Tip 2: The meat broth and vegetables make a delicious soup. I usually just add a few soup noodles (shell or vermicelli) and some homemade marrow dumplings (see Billa’s marrow dumplings under “schmitzebilla”).