Tafelspitz with Horseradish Sauce
13 Views
2 months ago
13 Views
2 months ago
13 Views
2 months ago
@Narindra
This recipe is automatically translated for you.
Combining the best things in life results in this magical main course. Buttered peas with tender boiled potatoes and an aromatic horseradish sauce make this Tafelspitz an absolute treat for the palate.
Information
Ingredients
- Tafelspitze
800
- Tafelspitz
800 grams
- soup greens
1
- soup greens
1 pack
- Peas (Can)
400 grams
- Pea
400 grams
- Firm cooking potato
400 grams
- Firm cooking potato
400 grams
- Bay Leaf
1
- Black Pepper
- Black Pepper
- Garlic
1 clove
- Salt
1 teaspoon
- Salt
- Peppercorn
1 teaspoon
- Peppercorn
- Butters
100
- Butter
100 grams
- Juniper berry
- Juniper berry
- Cream
250 grams
- Horseradish cream
3 tablespoons
- Nutmeg
- Nutmeg
- Sifted Flour
60 grams
Instructions
Preparation
Boil the potatoes until cooked through.
Roughly chop the vegetables (no need to peel).
Drain the peas.
Tafelspitz
Add water and bring to a boil.
Blanch the meat in the boiling water. Pour off 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.
Strain the broth (do not discard) and pass through a sieve.
Sauce
Melt the butter.
Stir in the flour (do not let it brown).
Fill up with the strained broth.
Let it simmer for about 15 minutes.
Then add the cream and the horseradish cream.
Season with salt, pepper, and nutmeg.
Buttered Peas
Melt the butter.
Swirl the peas in butter for 1 minute.
Add cold water to a depth of half a centimeter.
Let the water reduce almost completely.
Serving
Arrange the buttered peas, Tafelspitz, boiled potatoes, and horseradish sauce on a plate. Done!
Enjoy your meal!!!