John Myers
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Ingredients
Tender boiled beef:
- 900 g Tafelspitz (hip cover)
- 4 liter Water
- 1 tbsp Salt
- 2 Onions approx. 150 g
- 1 tsp Juniper berries
- 1 tsp Black pepper
- 1 Bay leaf
- 1 bunch Soup greens 500 g (leek, celery, carrots and parsley)
Spicy horseradish sauce:
- 2 tbsp Butter
- 2 tbsp Flour
- 5 Trowels 4 - 5 ladles of cooking broth
- 4 tbsp Cream horseradish (glass)
- 3 tbsp Freshly grated horseradish
- 100 g Cooking cream
- 1 tsp Sugar
- 2 big pinches Coarse sea salt from the mill
- 100 g Sultanas
Honey and carrot blossoms: (here only for 2 people!)
- 200 g Carrots
- 1 tbsp Butter
- 1 trowel Cooking broth
- 1 tbsp Liquid honey
- 2 big pinches Coarse sea salt from the mill
Triplets: (small potatoes!)
- 300 g Potatoes (triplets)
- 1 tsp Salt
- 0,5 tsp Turmeric
Serve:
- 4 tbsp Cranberries (glass)
- Parsley for garnish
Instructions
Tender boiled beef and beef soup for 8 people.
- Halve the onions and roast them on the cut surface in a pan. Wash the boiled beef, pat dry with kitchen paper and cook in salted water (1 tablespoon of salt) with the roasted onion halves, juniper berries (1 teaspoon), black peppercorns (1 teaspoon) and a bay leaf for about 2.5 hours. In the meantime, clean the vegetables for the soup. Clean and wash the leek and cut into rings. Clean / peel the celery, first cut into slices and then into small diamonds. Peel the carrots with the peeler, scrape with the vegetable peeler / peeler 2 in 1 decorating blade and cut into decorative carrot blossoms (approx. 3 - 4 mm thick) with the knife. Peel the parsley roots with the peeler and cut into slices. Pluck the parsley and add the stalks to the boiled beef. After 2 hours, use a ladle to fish everything except the meat out of the stock and add the prepared soup vegetables. Let everything cook for another half an hour. Remove the meat, let it rest and cut into slices for serving. Season the soup with salt and Maggi, chill for the next day or freeze in advance.
Spicy horseradish sauce:
- Soak the sultanas (100 g) in water for about 15 minutes and drain. Heat butter (2 tablespoons) in a saucepan, sprinkle in flour (2 tablespoons), fry briefly while stirring constantly (stoving) and deglaze / pour on with the stock (4 - 5 ladles). Bring a little to the boil so that the sauce begins to thicken. Stir in freshly grated horseradish (3 tbsp), cream horseradish (4 tbsp) and season with sugar (1 tsp) and coarse sea salt from the mill (2 big pinches). Fold in the cream and add the soaked sultanas (100 g). Let everything simmer on the lowest flame. Stir every now and then.
Honey carrot blossoms:
- Peel the carrots with the garnish peeler, cut in half lengthways and slice diagonally. Heat butter (1 tbsp) in a pan, fry / stir-fry the carrot blossom slices in it for a few minutes, pour in the stock (1 ladle) and simmer / cook with the lid closed for approx. 8-10 minutes. Remove the lid, sprinkle the carrot blossoms with liquid honey (1 tbsp) and season with coarse sea salt from the mill (2 big pinches). The cooking liquid should almost be evaporated.
Triplets: (small potatoes!)
- Peel the triplets, cook in salted water (1 teaspoon salt) with turmeric (½ teaspoon) for approx. 18-20 minutes and drain.
Serve:
- Cut the boiled beef into slices (here: with an electric knife!). Serve plates with a slice of boiled beef, horseradish sauce, honey and carrot blossoms and triplets garnished with parsley and cranberries (1 tbsp each).
