Tafelspitz recipe

A rump of beef held just below a simmer for hours, served in its own clear broth with apple horseradish.

3 hours and 20 minutesmedium12 ingredients

Ingredients

• 1500 g beef top rump (tafelspitz cut)
• 500 g beef marrow bones
• 1 onion
• 2 carrots
• 200 g celery root
• 1 leek
• 100 g fresh horseradish
• 2 apples
• 800 g potatoes
• 1 bunch chives
• 1 tsp black peppercorns
• 2 tsp salt

How to make Tafelspitz

1. Put 1.5 kg of beef top rump and 500 g of marrow bones in a deep pot, cover with cold water and bring slowly to the boil, skimming off the grey foam as it rises.
2. Halve 1 unpeeled onion and char the cut faces dry in a hot pan until black, then add them to the pot with 1 tsp of black peppercorns.
3. Hold the pot at about 90 °C for 2.5 to 3 hours. The surface should only tremble; a real boil makes the meat stringy and clouds the broth.
4. Add 2 carrots, 200 g of celery root and 1 leek for the last 45 minutes, then lift the meat out and keep it warm in a little broth.
5. Salt the broth, strain it through a cloth and serve it first as a clear soup with the vegetables.
6. Grate 2 peeled apples and 100 g of fresh horseradish, mix with a spoonful of broth and a squeeze of lemon; separately stir 1 chopped bunch of chives into sour cream.
7. Boil 800 g of potatoes, slice them and roast them in butter until the edges crisp.
8. Slice the meat across the grain, ladle hot broth over it so it does not dry out, and serve with the apple horseradish, the chive cream and the roast potatoes.

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