Tafelspitz with horseradish sauce

Why it's a good match? Tafelspitz is a tenderly cooked beef with a fine, mild texture. Grüner Veltliner adds a lively acidity that lightens the dish without making it seem too heavy.

Ingredients list form start

 

2 liters	Water
1 kg	Tafelspitz or beef from the hip
½ tsp	Salt
1	bay leaf
1 tbsp	peppercorns
2 large	onion(s)
150g	Carrot(s)
150g	Celery
200g	Leek
30 g	butter
25 g	Flour
375 ml	broth, from boiled beef
120 g	whipped cream
20 g	Horseradish, freshly grated
1 tsp	lemon juice
1 tbsp	Parsley, chopped

preparation

Bring a large pot of water to a boil. Pat the beef dry with paper towels, add it to the boiling water along with salt, bay leaf, and peppercorns. Bring to a boil, and let it simmer with the lid on for about 2 hours (do not boil; the water should only be stirring slightly).

Meanwhile, peel and dice the onions. Peel and slice the carrots. Clean and slice the celery. Wash the leek and cut it into 2 cm pieces.
After the cooking time, add the prepared vegetables to the meat and let it cook with the lid on for about another 20 minutes.

Before slicing, let the cooked meat rest, covered, for about 10 minutes so that the meat juices can settle.

Strain the broth and vegetables through a sieve, reserving the broth and measuring 375 ml for the sauce. Cover and keep the vegetables warm.

Horseradish sauce:
While the meat is resting, melt the butter or margarine in a small saucepan for the horseradish sauce. Heat the flour while stirring until it turns light yellow. Pour in the measured boiled beef broth and cream and whisk thoroughly, ensuring there are no lumps. Bring the sauce to a boil while stirring. Simmer uncovered over low heat for about 5 minutes, stirring occasionally. Stir in the horseradish. Season the sauce with salt, sugar, and lemon juice.

Slice the meat, arrange it on a warmed platter, pour over some hot broth, and garnish with the vegetables and parsley. Serve the sauce with the boiled beef.

Tips:
Instead of fresh horseradish, you can also use horseradish from a jar.
The boiled beef can be frozen in the broth.

Serve with boiled potatoes sprinkled with parsley and green salad or roasted potatoes.