Boiled Beef with Horseradish and Apple Sauce

Tafelspitz mit Apfelkren, famous recipe from Vienna

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Ingredients

1	silverside of beef, approx. 1,5kg
1	carrot, peeled
200 g	celeriac, peeled
1 stalk(s)	leek, trimmed
3 sprig(s)	parsley
2 leaves	lovage
1	bay leaf
1	onion, washed, but not peeled
3	cloves
500 g	bones, marrow bones and meaty bones
2 tbsp	horseradish, freshly grated
2	tart apples, peeled, cored and grated
	salt

Method

Preparation time: ca. 20 min / Cooking / Baking Time: ca. 3 hrs / Grade of difficulty: easy / Calories per portion: n/a

Wash the bones thoroughly. Place the meat and the bones into a large saucepan. Bind together carrot, leek, celeriac, parsley and lovage with kitchen string and add the parcel to the meat. Make a cut into the onion and stick in the bay leaf, also stick the cloves into the onion. Add into the saucepan.

Bring 2-3 litres of water to the boil. Pour the boiling water over the meat and vegetables until covered. Season with salt. Bring to a soft boil and simmer for 2-3 hours or until the meat is tender. Skim off any scum every now and then. Take care, that there is no rolling boil, just a soft simmer for all the cooking time.

Take out the meat and keep warm. Strain the broth into another saucepan and reduce until the broth has a rich flavour.

Mix the grated apples with the horseradish.

Cut the meat, across the fibre, into neat slices. Arrange the slices in a warmed deep plate and pour over some broth.

Serve the broth as first course with e.g. vermicelli or julienne vegetables.

Serve the meat with the apple and horseradish mix, boiled potatoes and green vegetables, e.g. green beans or spinach.

Kaiserschmarrn (e.g. recipe of susa_ in the database) will do nicely as a dessert for a typical Austrian menu!