Tafelspitz with horseradish sauce

Ingredients for 4 servings:

• 2 liters of water
• 1 kg boiled beef or rump beef
• ½ tsp salt
• 1 bay leaf
• 1 tbsp peppercorns
• 2 large onions
• 150 g carrot(s)
• 150 g celery
• 200 g leek
• 30 g butter
• 25 g flour
• 375 ml broth, from the boiled beef
• 120 g whipped cream
• 20 g horseradish, freshly grated
• 1 tsp lemon juice
• 1 tbsp parsley, chopped

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 2 hours 20 minutes; Total time approx. 3 hours

Bring a large pot of water to a boil. Pat the beef dry with a paper towel, add it to the boiling water with salt, bay leaf, and peppercorns, bring to a boil, and let it simmer with the lid on for about 2 hours (do not boil; the water should only be stirring slightly). In the meantime, peel and dice the onions. Peel and slice the carrots. Trim and slice the celery. Wash the leek and cut it into 2 cm pieces. After the cooking time, add the prepared vegetables to the meat and let it simmer with the lid on for about 20 minutes. Cover and let the cooked meat rest for about 10 minutes before slicing to allow the juices to settle. Strain the broth and vegetables through a sieve, reserving the broth and measuring 375 ml for the sauce. Cover the vegetables and keep warm. Horseradish sauce: While the meat is resting, melt butter or margarine in a small saucepan to make the horseradish sauce. Heat the flour while stirring until it turns light yellow. Pour in the measured boiled beef broth and cream and whisk thoroughly, making sure there are no lumps. Bring the sauce to a boil while stirring and simmer uncovered over low heat for about 5 minutes, stirring occasionally. Stir in the horseradish. Season the sauce with salt, sugar, and lemon juice. Slice the meat, arrange on a warmed platter, pour over a little hot broth, and garnish with the vegetables and parsley. Serve the sauce with the boiled beef. Tips: Instead of fresh horseradish, you can also use jarred horseradish. The boiled beef can be frozen in the broth. Serve with boiled potatoes sprinkled with parsley and a green salad or roasted potatoes.