Prime boiled beef with horseradish sauce
Time
Preparation time: 30 min.
Cooking or baking time: 2 hours 45 minutes
Total preparation time: 3 hours 15 minutes
In the colder months there are often times a delicious dish, which really warms the body. Tafelspitz from Limousin beef with homemade horseradish sauce.
ingredients
Meat:
- 1 kg Tafelspitz
- 1 tbsp butter lard
- 500 g of greens (carrots, leek, parsley root, celeriac)
- 200 g carrots, leeks, celeriac
- 2 cloves of garlic
- 2 bay leaves
- 6 juniper berries
- 1 heaped tsp peppercorns black
- 5 pimento grains
- 1 tbsp coriander seeds
- 1 heaped tsp of mustard seeds
- 1 heaped tsp salt
- 10 sprigs of leaf parsley
Pick up the 200 g of vegetables and add them to the broth for about 20 minutes before the cooking process is over. These pieces of vegetables will later be served on the plate.
horseradish sauce:
- 600 ml of cream
- 400 ml vegetable stock (I have removed from the cooking stock)
- 300 g horseradish, fresh in one piece
- 150 g toast
- white pepper and salt to taste
- 1 - 2 tablespoons of lemon juice
- 1 egg yolk
preparation
Meat:
- Clean the meat, parry and dry well with kitchen paper.
- In a large saucepan fry the meat in the butter lard around it.
- Add so much water until the meat is barely covered, so I had about 3 L of water.
- Once the whole thing now boil, then let lid on it and even at the lowest level.
- The water should not boil or boil, but stay just below the boiling point about 90-95 ° C. With a meat thermometer you can pretty much determine it.
- Clean the soup greens, clean them and chop them roughly.
- Peel 2 onions and dice roughly.
- Cut 1 onion with the bowl in the middle and roast on a correspondingly large piece of aluminum foil without adding fat on the stove. Be careful, it is very fast.
- Prepare the spices.
- After approx. 1 ¼ hours, add the vegetables and spices (parsley stalks with a few leaves) and let them steep for another hour.
- The remaining vegetables (200 g), which is served on plates, comes about 30 minutes before the end of the cooking in the broth. The vegetables then have a bit more bite.
horseradish sauce:
- Uncork the slices of toast and cut into small cubes.
- Peel the horseradish and finely grate. I did that with my food processor under full power of the hood. But there had still been one or the other happy tears.
- Heat the base with the cream in a large saucepan and bring to a boil for about 15 minutes.
- Gradually add the toast cubes and stir until they have dissolved. The sauce gets through the toast bread cubes a nice bond.
- Add the horseradish to the sauce one tablespoon at a time and cook for about 10 minutes. The amount of horseradish can each decide for themselves, we love it vigorously.
- Season with white pepper, salt and lemon juice to taste, remove from the heat and alloy with the egg yolk.
- Get the meat from the broth.
- Fish out the corresponding piece of vegetables.
- Cut the boiled beef against the fiber and serve with boiled potatoes, horseradish sauce and some pieces of vegetables.
P.S. Pass the broth / boiled beef from the boiled beef through a sieve. I have frozen these in about 500 ml containers for sauce or risotto bases.
