'Tafelspitz' in broth with minced apple horseradish sauce
- 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
Wash, peel and dice the vegetables.
Rinse and place the meat in cold water, bring to the boil and then boil for 10 minutes.
Drain and rinse the meat and wash the saucepan.
Return the meat to the saucepan and cover with water.
Add the vegetables, herbs and spices and bring to the boil.
Reduce the heat, partially cover and leave to simmer, skimming occasionally.
After an hour and a half, check to see if it is cooked.
Remove the meat from the broth and cut into slices approximately 2 cm thick.
Serve very hot with any seasonal vegetables you choose, boiled potatoes and minced apple horseradish sauce.
Garnish with chopped parsley.
Serve the broth on the side in a small coffee cup.
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.