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Tafelspitz with Horseradish Sauce, Cauliflower and Spaetzle

5 from 3 votes
Prep Time 3 hours
Total Time 3 hours
Course Dinner
Cuisine European
Servings 4 people

Ingredients
 

Tafelspitz:

  • 1100 g Boiled beef
  • 4 liter Water
  • 1 tbsp Salt
  • 150 g 2 onions unpeeled
  • 2 piece Garlic cloves peeled
  • 2 piece Bay leaves
  • 5 piece Black peppercorns
  • 5 piece Allspice grains
  • 0,5 bunch Parsley
  • 300 g Carrots
  • 150 g Leek
  • 100 g Celery

Horseradish Sauce:

  • 1 tbsp Butter
  • 1 tbsp Flour
  • 400 ml Boiled beef broth
  • 4 tbsp Cream horseradish (glass!)
  • 1 tbsp Freshly grated horseradish
  • 4 tbsp Cooking cream
  • 1 tsp Beef broth instant
  • 2 big pinches Sugar
  • 1 big pinch Salt
  • 50 g Soaked sultanas

Cauliflower:

  • 550 g 1 cauliflower approx. 620 g / cleaned
  • 1 liter Water
  • 2 tsp Salt
  • 2 tsp Beef broth instant
  • 2 piece Garlic cloves
  • 4 big pinches Coarse sea salt from the mill

Spaetzle:

  • 250 g Finished spaetzle
  • 1 tsp Salt

Serve:

  • 4 tbsp Cranberries

Instructions
 

Tafelspitz:

  • Wash the table top and pat dry with kitchen paper. In a large saucepan, bring water (4 liters) with salt (1 tbsp) to the boil, tie the boiled beef, the two unpeeled onions, the two peeled garlic cloves, the two bay leaves, the five black peppercorns, the five allspice grains and the parsley add and let everything cook with the lid for about 2.75 hours. In the meantime, prepare the vegetables. Peel the carrots with the peeler and cut diagonally into slices. Clean / wash the leek, cut in half lengthways and cut into rings. Clean the celery, first into slices, then into strips and finally cut diagonally into small diamonds. After 2 hours, remove the parsley, the onions, the garlic cloves, the bay leaves, the peppercorns and allspice with a ladle. Add the prepared vegetables and cook for another 45 minutes. Remove the meat, let it rest for a while, cut into slices and cover with aluminum foil in the oven and keep warm at 50 ° C until serving. The boiled beef broth with the vegetables makes a delicious beef soup. Any remaining boiled beef cut into small pieces and add to the soup,

Horseradish Sauce:

  • Heat the butter (1 tbsp) in a small saucepan, sprinkle the flour (1 tbsp) over it, stir with the whisk (burn in!) And gradually deglaze with the boiled beef stock. Add the cream horseradish (4 tbsp), freshly grated horseradish (1 tbsp), cooking cream (4 tbsp), instant beef stock (1 tsp), sugar (2 big pinches), salt (1 big pinch) and the soaked sultanas (50 g) / stir in. Simmer / reduce everything for about 10 minutes so that the sauce thickens a little more.

Cauliflower:

  • Clean the cauliflower and cut into florets. Put the cauliflower florets in a steamer. Add water (1 liter), salt (2 teaspoons), instant beef broth (2 teaspoons) and peeled and cut garlic cloves (2 pieces) to the saucepan. Place the steamer with the lid on it and steam the cauliflower for about 10 minutes. Finally, season with coarse sea salt from the mill (4 big pinches).

Spaetzle:

  • In a saucepan, bring water with salt (1 teaspoon to the boil, add the spaetzle, cook for about 1 minute and drain through a kitchen sieve.

Serve:

  • Serve Tafelspitz (2 slices each) with horseradish sauce, cauliflower, spaetzle and 1 - 2 tablespoons of cranberries.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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