Beef and Vegetables
Healthy, because
Even smarter
Freshly grated horseradish is not only the perfect accompaniment to Tafelspitz: its root contains vitamins C, B1, B2, B6 and many minerals. The pungent substances (glucosinolates) are effective against constipation, cystitis, pain, infections and budding colds.
Tafelspitz is a relatively lean cut of beef. Tip: The iron from beef is processed more completely by the body when it is absorbed together with vitamin C. This works wonderfully with freshly chopped parsley, for example: the herbs are a real vitamin C booster.
Preparation steps
Rinse beef and pat dry. Place in a pot and cover with water, boil until done. Drain and rinse with cold water. Put back in the pot, cover with water again and add salt, cloves, bay leaf and onion. Boil and simmer for bout 1 1/2 to 2 hours. Skim foam with a slotted spoon.
Meanwhile, rinse potatoes, carrots, celery and leek and peel or brush and cut into approximately equal pieces or slices. Add vegetables to the pot during the last 45 minutes of cooking time, making sure the beef remains covered with water. Add more water, if needed.
Season broth again. Remove onion, bay leaf and cloves and discard. Remove beef and slice. Plate with vegetables and drizzle some of the broth. Serve garnished with horseradish and chives.
