Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Boiled Beef with Root Vegetable Stew and Horseradish
- For Tafelspitz
- 2 onions
- 200 grams carrots
- 1 bay leaf
- 1 tsp dried thyme
- 1 Tbsp peppercorns
- 1 tsp salt
- 1 kilogram Beef tip
- For the horseradish potatoes
- 1 onion
- 1 Parsnip
- 2 carrots
- 250 Celery root
- 800 grams waxy potatoes
- ½ stalk Leeks
- 3 Tbsps butter
- 4 stems flat-leaf parsley
- 1 Tbsp freshly grated Horseradish
- 100 milliliters Whipped cream (35%)
- salt
- freshly ground peppers
- 1 pinch freshly ground Nutmeg
- freshly grated Horseradish (for serving)
For the beef: Peel the onions, cut them in half, and place face down in a large pot until fragrant. Remove and set aside. Peel and slice the carrots, and mix together with the onions, bay leaf, thyme, peppercorns, and salt. Add to the pot. Rinse the beef and add to the pot with 2-3 liters of cold water. Slowly bring the pot to a boil, uncovered, while skimming off any foam. Cover the pan and cook on very low heat for 2-2.5 hours, until the beef is cooked through and tender. For the horseradish potatoes: Peel the onion and cut into 1 cm (approximately 1/4 inch) cubes. Rinse the parsnip, carrots, potatoes, and leek and cut them into 1 cm (approximately 1/4 inch) cubes. Meanwhile, for the beef: Remove the beef from the pot and tent with aluminum foil. Pour the broth through a fine sieve to remove all the particles, so that it measures 800 ml (approximately 3 1/3 cup).
Returning to the potatoes: Melt the butter in a saucepan and sauté the onion, parsnip, carrots and celery root until soft. Add the potatoes and broth. Bring to the boil and simmer over low heat for 15 minutes. Add the leeks and let the vegetables simmer for another 10 minutes, until fork tender. Rinse the parsley, remove the leaves and discard the stems. Chop finely. Stir the horseradish, cream and parsley into the vegetable mixture, and season with salt, pepper and nutmeg. For serving: Slice the meat across the grain and serve with the horseradish vegetables and freshly grated horseradish and parsley for garnish.