John Myers
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Tafelspitz with Potato Mushrooms and Green Sauce
The perfect tafelspitz with potato mushrooms and green sauce recipe with a picture and simple step-by-step instructions.
Tafelspitz:
- 1,5 kg Boiled beef
- 750 g Soup vegetables (celery, carrots, leeks and parsley roots)
- 4 liter Water
- 2 tsp Salt
Potato mushrooms:
- 1,2 kg Waxy potatoes
- 2 tsp Salt
- 1 Peeler
- 1 Apple divider
Green sauce:
- 500 g Homemade green sauce from the butcher’s shop
Tafelspitz:
- Wash the table top, pat dry with kitchen paper, add to boiling salted water (2 teaspoons) and cook for about 2 hours. Clean the vegetables (with the vegetable blossom scraper / vegetable peeler 2 in 1 decorating blade) and add after about 1 hour of cooking. Remove the beef, let it rest a little and cut into slices (approx. 1 cm thick) with a sharp knife (here: electric knife).
Potato mushrooms:
- Peel the potatoes with the peeler, cut into / press in from the narrower side in the middle with the apple cutter up to the middle of the potato. Pull out / press the apple divider again and remove the outer part all around with a knife and cut the stem smoothly at the bottom. Boil the potato mushrooms in salted water (2 teaspoons) for 15-18 minutes, drain and serve immediately. (Recipe: potato mushrooms)
To the green sauce:
- According to the traditional Frankfurt recipe with 7 freshly chopped herbs: parsley, chives, cress, chervil, pimpernelle, sorrel and borage. Here in the recipe homemade green sauce from a butcher’s shop in Wiesbaden-Nordenstadt Take the green sauce out of the refrigerator in good time so that it is at room temperature when serving. Of course, you can also make the green sauce yourself. But I am of the opinion that the quality of the green sauce bought from the specialty shop is or was extremely good.
Serve:
- Serve the beef with potato mushrooms and green sauce.
A notice:
- The broth is a very, very good base for a beef soup with a filler.
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