Tafelspitz with Horseradish Sauce

Name: Tafelspitz with Horseradish Sauce
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Ingredients: 800 grams Tafelspitz; 1 pack soup greens; 400 grams Peas (Can); 400 grams Firm cooking potato; 1 Bay Leaf; 1 teaspoon Black Pepper; 1 clove Garlic; 1 teaspoon Salt; 1 teaspoon Peppercorn; 100 grams Butter; 1 teaspoon Juniper berry; 250 grams Cream; 3 tablespoons Horseradish cream; 1 teaspoon Nutmeg; 60 grams Sifted Flour

2 hrs 15 min·165 ViewsTranslated

Narindra

63 Recipes

The best things in life combined make this magical main course. Sautéed buttered peas with tender boiled potatoes and an aromatic horseradish sauce make this Tafelspitz an absolute delight.

Allergens

3,493kcal

4 Portions · 2,000 g

Protein

205 g

Carbohydrates

147 g

Fat

226 g

Fiber

25 g

German Food Composition Database (BLS) – the German national nutrient database.
Swiss Food Composition Database – for ingredients the BLS does not cover.
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All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

4

g

Tafelspitz800 grams
soup greens1 pack
Peas (Can)400 grams
Firm cooking potato400 grams
Bay Leaf1
Black Pepper1 teaspoon
Garlic1 clove
Salt1 teaspoon
Peppercorn1 teaspoon
Butter100 grams
Juniper berry1 teaspoon
Cream250 grams
Horseradish cream3 tablespoons
Nutmeg1 teaspoon
Sifted Flour60 grams

Preparation

1
Boil the potatoes until cooked through.
2
Roughly chop the vegetables (no need to peel them).
3
Drain the peas.

Tafelspitz

4
Add water and bring it to a boil.
5
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.
6
Reduce the heat and let the meat simmer for an hour.
7
The meat is done when it can be easily pulled apart with a fork when pricked.
8
Remove the meat from the broth and set it aside.
9
Strain the broth (don't throw it away) and pass it through a sieve.