Tacco saladTafelspitz In Horseradish Sauce Tagliatelle With Tuna

Tafelspitz In Horseradish Sauce

500 g / 1 lb
1/4 tsp
1/4 tsp
250 g / 0.5 lb
500 g / 1 lb
250 g / 0.5 lb
10 g / 0.3 oz

30 g / 1 oz
2 tsp
20 g / 0.6 oz
20 g / 0.6 oz
125 ml / 0.5 cup
125 ml / 0.5 cup
1 tsp
2 tbsp
black peppercorns
bay leaves
string beans
butter, unsalted
pepper, salt
horse radish
lemon juice
margarine, unsalted
plain flour
vegetable broth

Serves 3 - 550 cal per serving
Prep-time: 30 min. - Total-time: 90 min.
Tafelspitz is an Austrian dish and is prepared with a very tender well hung piece of beef boiled in broth. It is a specific cut from the beefs rump. The name Tafelspitz comes from the meat cut which is used. Sometimes there is a thin layer of fat on top of the meat. It can be left on the meat to prevent it from becoming dry. The Tafelspitz is located at the top of the hinder leg. If you are not able to get that specific cut use similar cuts for preparing Tafelspitz. Bring 1.5 l / 6 cups water with onion, cloves, peppercorns, bay leaf, salt and greens to a boil. Add the Tafelspitz and reduce heat to low. Do not cook, just let the meat steep for 90 minutes in the water otherwise the meat will become tough. Meanwhile cook potatoes and green beans. Melt butter and swirl the green beans in the melted butter. Season with pepper, salt and fresh basil. Peel the horseradish and rub immediately with 1 tsp lemon juice to avoid the horseradish from getting an unsightly brownish color. Finely ground the horseradish and mix with 1 tsp milk to stay white. In a pot melt margarine and add flour; stir heftily. Add broth and cream; keep stirring until a smooth roux result. Add milk, cream and horseradish. Reduce heat; don't boil. Season with sugar, 1 tsp lemon juice and salt. Remove the Tafelspitz from the broth and cut in slices. Serve with green beans, boiled potatoes and horseradish sauce.

German Sites: Marions Kochbuch - Rezepte in Deutsch . Rezepte aus aller Welt . Koch-Index . imprint