🍽️ Traditional Boiled Beef with Green Herb Sauce and Sides

Name: Traditional Boiled Beef with Green Herb Sauce and Sides
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g carrots; 0.5 celery root; 1 leek stalk; 1.4 kg boiled beef (Tafelspitz); 1 tsp salt; 2 tsp peppercorns (black); 1.2 kg potatoes (waxy); 4 hard-boiled eggs; 125 ml oil; 3 tbsp wine vinegar; 2 tsp hot mustard; 150 g mixed herbs (chives, parsley, dill, chervil, borage, lovage, sorrel, chervil); white pepper (freshly ground); salt; 1 pinch sugar; 3 tbsp sour cream

1454 kcal · 30 min · 4 servings

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Ingredients

500 g carrots
0.5 celery root
1 leek stalk
1.4 kg boiled beef (Tafelspitz)
1 tsp salt
2 tsp peppercorns (black)
1.2 kg potatoes (waxy)
4 hard-boiled eggs
125 ml oil
3 tbsp wine vinegar
2 tsp hot mustard
150 g mixed herbs (chives, parsley, dill, chervil, borage, lovage, sorrel, chervil)
white pepper (freshly ground)
salt
1 pinch sugar
3 tbsp sour cream

Instructions

1. Peel the carrots and wash them thoroughly.
2. Peel the celery and cut it into rough chunks.
3. Clean the leek, wash it, and divide it into three parts.
4. Place the meat into a large pot.
5. Cover the meat with about 3 liters of water.
6. Season with salt and pepper.
7. Heat the water slowly.
8. Bring the liquid to a boil.
9. Simmer the meat on low heat for about 3 hours.
10. Regularly skim off the foam that forms.
11. After 2.5 hours of cooking time, add the carrots, celery, and leek to the pot.
12. Let the vegetables cook through together with the meat.
13. Boil the potatoes in plenty of salted water until tender.
14. Drain the cooking water.
15. Peel the warm potatoes.
16. Keep the potatoes warm.
17. Peel the hard-boiled eggs.
18. Separate the yolks from the whites.
19. Press the 4 egg yolks through a fine sieve.
20. Stir the pressed yolk smooth with the oil, vinegar, and mustard.
21. Wash the herbs.
22. Dry the herbs thoroughly on kitchen paper.
23. Finely chop the herbs using a large knife or a mezzaluna.
24. Mix the chopped herbs with the yolk mixture and the sour cream.
25. Season the sauce with salt, pepper, and a pinch of sugar.
26. Finely chop the egg whites.
27. Fold the chopped egg whites into the sauce.
28. Slice the cooked meat.
29. Plate the meat with the boiled potatoes.
30. Add the cooked vegetables as desired.
31. Serve the dish immediately with the Green Sauce.

Nutrition per serving

kcal: 1454
Protein: 87 g · Fett/Fat: 94 g · Carbs: 63 g