Tafelspitz- boiled beef, which is so good!

Ingredients

• 1.5 kg of beef brisket Tafelspitz
• 1 onion
• 1/2 root celeriac
• 1 small leek
• 2 carrots
• 3 l water
• 1 -2 Tbsp salt- add it at the end
• 4 sprigs lovage
• 3 juniper berries-slightly crushed
• 5 cloves
• 2 bay leaves
• 3 l water
• 5 peppercorns
• 40 g butter
• 40 g all-purpose flour
• 300 ml milk
• 100 ml broth -fresh from the Tafelspitz
• salt & ground pepper
• 2 pinches of nutmeg
• 150 ml apple sauce
• 3 Tbsp (60-80g) creamy horseradish
• Cranberry jam
• boiled potatoes

Instructions

1. 1

   In a big pot, place the beef and fill up the pot with 3l water and bring to boil.

2. 2

   Peel the celeriac and carrots.

3. 3

   Cut the leek, celeriac, and carrots in thumb size pieces and put in the big pot with the beef.

4. 4

   Add the spices except the cloves.

5. 5

   Place a tinfoil in a pan and bring to high heat.

6. 6

   Cut the onion in half (do not peel it) and put it in the pan to brown. The onion needs to get really brown, nearly black. Take it out of the pan-careful, hot- and spike it with the cloves. Put the onion halves in the Pot to the other items.

7. 7

   Let it all simmer on low heat for around 3 hours.

8. 8

   The meat should come off a meat fork with ease, and the broth should have already a really lovely taste. Add salt to taste.

9. 9

   Take out the meat on a board and put a strainer over a medium-sized pot.

10. 10

    Pour the broth with the veggies over the strainer in the pot to get the broth.

11. 11

    Cut the meat in thin slices and put back in the medium-sized pot with the broth.

12. 12

    Melt the butter in a heavy-bottomed saucepan

13. 13

    Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown — about 2 minutes.

14. 14

    Add 100ml of the milk, continuing to stir as the sauce thickens.

15. 15

    When the sauce has taken in the milk, add another 100ml of it. Repeat until all milk is fully used

16. 16

    Add the broth and the nutmeg

17. 17

    Lower the heat and let it simmer, so the sauce can thicken.

18. 18

    Stir occasionally

19. 19

    Add the horseradish, apple sauce and season with salt and pepper to taste

20. 20

    Around 30 minutes before the meat is cooked, you can start to make some salt potatoes.

21. 21

    Peel the potatoes and cut them in small cubes and cook them in plenty of salted water until they are cooked.

22. 22

    Depending on the size of your potatoes, it can be 20-30 minutes

23. 23

    Serve the Tafelspitz with the horseradish béchamel, salted potatoes and Preiselbeeren.