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Ingredients for 6:
1 1/2 litres clear meat stock
1kg prime boiled beef (from hind)
1 bay leaf, 2 onions
1 tbsp pepper corns, salt
1 bunch of soup vegetables, 1 bunch carrots

For the sauce:
2 hard-boiled egg yolks
2 fresh raw egg yolks
1 tbsp white wine vinegar
2 tsp medium-hot mustard
1/8 litre oil, 4 tbsp sour cream
Freshly ground salt and pepper
pinch of sugar, 1 bunch of chives
2 tbsp Scandia Pepparrot
Apple Cream Horseradish

Tafelspitz (prime boiled beef) with Apple Cream Horseradish

Bring the stock to the boil. Add the meat, bay leaf and peppercorns. Bring back to the boil. Wash, quarter and brown the onions in a pan. Add to the meat, cover and cook for around 1 1/2 hours on a low heat. Clean, wash and finely chop the soup vegetables. Add to the meat and cook for a further 45 minutes. Clean, wash and cut the carrots into smaller pieces depending on size. Remove the meat from the stock and keep warm. Sieve the stock and cook the carrots in it for around 10 minutes. For the sauce, press the egg yolks through a sieve and puree with the raw egg yolks, vinegar, mustard and horseradish. Gradually stir in the oil with a hand mixer. Add the sour cream. Season to taste with salt, pepper and sugar. Wash the chives, shake dry and finely chop. Stir into the sauce. Remove the carrots from the stock with a slotted spoon. Serve the soup as a starter. Slice the meat, pour over some of the stock and serve with the carrots.
Boiled potatoes lightly browned in clarified butter taste great with it.

Preparation time: around 2 hours

Per portion:
One portion (without potatoes) contains around:
calories: 619 / kJ: 2594
protein: 37 g
fat: 49,3 g
carbohydrate: 8 g

Apple Cream Horseradish - the classic addition
Apple Cream Horseradish tastes great with Tafelspitz. Just add 2 tbsp Apple Cream Horseradish on the side. Tastes wonderful!