German cuisine · Meat & Kebab

Tafelspitz

Tafelspitz simmers with root vegetables in broth until tender and is served sliced with apple-horseradish and chive sauce.

Ingredients · for 4 servings

• 1.2kg beef tafelspitz (rump cap)
• 500g root vegetables (carrot, celeriac, leek)
• 1 onion
• 2 bay leaves
• 1 tsp peppercorns
• 2 tart apples
• 80g fresh horseradish
• 1 tbsp lemon juice
• 200g sour cream
• 1 tsp medium-hot mustard
• 1 bunch chives
• Salt, pepper

Instructions

1. Halve the onion and char the cut sides in a dry pan for 3 min., then bring to a boil with the bay leaves and peppercorns in 2L water.
2. Add the tafelspitz, bring back to a boil once, carefully skim off the foam, then let the meat simmer at the barest heat for 2 hrs.
3. Roughly chop the root vegetables, add after 2 hrs., salt the broth and cook for a further 30 min. until the meat yields softly to pressure.
4. For the apple-horseradish, peel and finely grate the apples, mix immediately with the lemon juice, and fold in the freshly grated horseradish.
5. For the chive sauce, stir the sour cream smooth with mustard, salt, pepper and finely sliced chives.
6. Slice the tafelspitz against the grain into finger-thick slices, ladle over hot broth and serve with both sauces.