Tafelspitz with horseradish sauce and boiled potatoes

Ingredients for 4 servings:

• 1 kg boiled beef
• 2 m.-sized onion(s)
• 4 small carrots
• ½ celeriac
• 1 small leek(s)
• 3 bay leaves
• 1 tsp peppercorns
• 2 stalks of parsley
• 1 ½ kg potatoes, waxy
• 250 ml stock from the boiled beef
• 250 ml cooking cream 15%
• 60 g butter, cold
• 80 g horseradish from the jar or freshly grated
• ½ lemon(s), juice
• 1 tbsp breadcrumbs (Muschel flour)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

from the pressure cooker

Bring 2 liters of water to a boil in a large pressure cooker. Trim the tendons and skin from the meat and add it to the boiling water with the meat. Reduce the heat, simmer the meat for about 5 minutes, then drain the water completely. Rinse the meat under cold water and return it to the pot. Add another 2 liters of cold water, bring to a boil, and season with salt. Halve the onions. Wash or peel the carrots, celery, and leeks, and chop them into pieces. Add the vegetables to the meat along with the bay leaves, peppercorns, and parsley. Close the pressure cooker and cook the meat on level II for about 35-40 minutes. Meanwhile, peel the potatoes, cut them into 1.5-2 cm cubes, and simmer in salted water for about 15 minutes. Check whether they are cooked through with a wooden skewer before draining. Allow the pressure cooker to release the steam and pierce the thickest part of the boiled beef with a meat fork. If the fork comes out easily and no reddish juices run out, remove the meat from the broth, wrap it in aluminum foil or cling film, and keep warm. Put 250 ml of boiled beef stock into a saucepan, pour in the cream, and reduce slightly. Stir in the cold butter to thicken the sauce. Add the horseradish and season with a little lemon juice, salt, and pepper. You can thicken the sauce a little with the Mutschel flour, but this is not necessary. Cut the boiled beef into thin slices and serve with the boiled potatoes. Pour the horseradish sauce over the meat and potatoes.