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🍽️ Tender Braised Beef with Chive Mayonnaise and Apple-Horseradish Dip

1642 kcal · 30 min · 4 servings

Ingredients

• 100 g Carrots
• 80 g Celery
• 80 g Leek
• 60 g Onions
• Salt
• 1 kg Boiling Beef
• 1 Bay leaf
• 5 Peppercorns
• 3 Sprigs Parsley
• 100 g White bread (crustless)
• 0.25 l Milk
• 2 Egg yolks
• 2 Egg yolks
• Salt
• Pepper (from the mill)
• 1 Drop Wine vinegar
• 1 Pinch Tarragon mustard
• Sugar
• 400 ml Vegetable oil
• 2 tbsp Chives
• 350 g tart apples (2 tart apples in total)
• 2 tbsp freshly grated horseradish (horseradish)
• Salt
• Lemon juice

Instructions

1. 1. Peel the carrots. Clean the celery stalks and leek. Wash the vegetables thoroughly. Cut everything into large chunks. Take the onion and cut it in half. Place the onion halves cut-side down on a hot stovetop. Brown them without adding fat until they are dark brown.
2. 2. Add about 2.5 liters of water and 1 teaspoon of salt to a large pot. Bring the water to a boil. Place the Tafelspitz (braised beef roast) into the boiling water. Add the seasoned spices, the parsley, and the browned onion halves. Cover the pot. Simmer the meat on low heat for 1 1/2 to 2 hours. Skim off the rising foam regularly. Add the vegetables to the broth 30 minutes before the end of the cooking time.
3. 3. Soak the white bread in the milk. Squeeze the milk out of the bread. Press the soft bread through a fine sieve. Puree the pressed bread with the cooked egg yolks in a blender. Add the raw egg yolks and the spices. Turn on the blender. Add the oil drop by drop first. Then pour the oil in a thin stream. Stir until the sauce is creamy. Mix in the chives only shortly before serving.
4. 4. Peel the apples. Cut the apples into quarters. Remove the core. Put the apple pieces in a small pot with a little water. Steam the apples until soft. Puree the soft apples finely in a blender. Mix the apple puree with the horseradish. Season the sauce with salt and lemon juice.
5. 5. Remove the meat and vegetables from the broth. Let the meat rest briefly. Slice the meat. Arrange the Tafelspitz on pre-warmed plates. Pour some broth over the meat. Serve the cooked vegetables as desired. Garnish the dish with parsley leaves and, if available, borage flowers.
6. 6. Serve the sauces separately alongside the dish.
7. 7. Fried potatoes are an excellent side dish.

Nutrition per serving

• kcal: 1642
• Protein: 60 g · Fett/Fat: 142 g · Carbs: 35 g