Tafelspitz with horseradish sauce and apple horseradish

Ingredients for 6 servings:

• 4 liters of water
• 2 kg beef (boiled beef)
• 4 tsp salt
• 2 bay leaves
• 2 tsp peppercorns
• 8 juniper berries
• 14 allspice seeds
• 3 onions, peeled, halved
• 300 g carrot(s), peeled, diced
• 300 g celeriac, peeled, diced
• 1 large leek(s), cleaned, cut into 2 cm pieces
• 40 g butter
• 35 g flour
• 150 ml cream
• 50 g horseradish (creamed horseradish)
• Salt
• some sugar
• 1 tsp lemon juice
• 1 large apple (Boskop, approx. 350 g)
• 50 ml apple juice or white wine
• 30 g horseradish (creamed horseradish)

Instructions

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

Bring 4 liters of water to a boil. Add the boiled beef with salt, bay leaves, peppercorns, juniper berries, and allspice berries and simmer with the lid on for about 3 hours until tender – the water should no longer be boiling. After 1.5 hours of cooking, add the onions, carrots, celeriac, and leeks. Cover and let the meat rest in a warm oven at 50°C for about 10 minutes before slicing. Strain the broth and vegetables through a sieve and measure out 500 ml of it for the sauce. Keep the vegetables warm. For the sauce, make a roux from the butter and flour. Mix the boiled beef broth with the cream and use it to deglaze the roux. Stir in 50 g of creamed horseradish and season with salt, sugar, and lemon juice. For the apple horseradish, peel and finely chop the apple. Sauté in the apple juice or white wine for about 20 minutes. Then add 30g of creamed horseradish and mix. Divide the boiled beef among plates and pour the sauce over it. Serve with the vegetables and apple horseradish.