Boil the potatoes until tender.

Roughly chop the vegetables (no need to peel them).

Drain the peas.

Add water and bring to a boil.

Blanch the meat in the boiling water. Drain the water and refill with cold water until the meat is covered. Add the vegetables, bay leaf, juniper berries, and peppercorns and bring to a boil.

Reduce the heat and let the meat simmer for one hour.

The meat is done when it can be easily pulled apart with a fork when pricked.

Remove the meat from the broth and set aside.

Drain the broth (do not discard) and strain.

Melt the butter.

Stir in the flour (do not let it brown).

Fill with the strained broth.

Let it simmer for about 15 minutes.

Then add the cream and horseradish cream.

Season with salt, pepper, and nutmeg.

Melt the butter.

Sauté the peas in butter for 1 minute.

Add half a centimeter of cold water.

Let the water reduce almost completely.

Arrange buttered peas, Tafelspitz, boiled potatoes, and the horseradish sauce on a plate. Done!

Enjoy your meal!!!