Main courses/ Autumn

‘Tafelspitz’ in broth with minced apple horseradish sauce

'Tafelspitz' in broth with minced apple horseradish sauce

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Serves: 4 Preparation: 45 minutes (Cooking: 90 minutes)

Ingredients

  • 1-1.2 kg beef, e.g. shoulder cuts like chuck steak or ‘capello del prete’ ('the priest's hat')
  • 200 g carrots
  • 150 g celeriac
  • 200 g leeks, white part only
  • 300 g onions
  • 4 bay leaves
  • 20 g fresh thyme
  • 4 cloves
  • 25 g parsley, finely chopped
  • 5 g white peppercorns
  • Salt

Instructions

1

Wash, peel and dice the vegetables.

2

Rinse and place the meat in cold water, bring to the boil and then boil for 10 minutes.

3

Drain and rinse the meat and wash the saucepan.

4

Return the meat to the saucepan and cover with water.

5

Add the vegetables, herbs and spices and bring to the boil.

6

Reduce the heat, partially cover and leave to simmer, skimming occasionally.

7

After an hour and a half, check to see if it is cooked.

8

Remove the meat from the broth and cut into slices approximately 2 cm thick.

9

Serve very hot with any seasonal vegetables you choose, boiled potatoes and minced apple horseradish sauce.

10

Garnish with chopped parsley.

11

Serve the broth on the side in a small coffee cup.

Notes

This Austrian dish can also be served with a béchamel sauce flavoured with fresh horseradish. Do not boil the sauce after adding the horseradish as it will lose its fiery taste.

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