Viennese Tafelspitz with Apple Horseradish

What you need

• 1.2 kg (2 1/2 lb) beef tafelspitz, rump cap, tied if loose
• 3 l (3 quarts) water
• 2 onions, halved, skin on
• 3 carrots, peeled
• 1 small celeriac, peeled and cut into large chunks
• 1 leek, cleaned, cut into large pieces
• 2 cloves garlic, crushed
• 10 black peppercorns
• 2 leaves bay leaves
• 1 tsp dried lovage
• 1 tbsp salt
• 600 g (1 1/4 lb) waxy potatoes, peeled
• 40 g (1 1/2 oz) fresh horseradish, peeled
• 1 tart apple, peeled and cored
• 1 tsp white wine vinegar
• 1 pinch sugar
• 2 tbsp chives, finely chopped

Method

Restated from the original video

1. 1

   Set a dry frying pan over medium-high heat. Place the onion halves cut side down and char them until dark, about 5 min. This gives the broth its color.

2. 2

   Fill a large pot with the water. Add the charred onions, 2 of the carrots, celeriac, leek, garlic, peppercorns, bay leaves, lovage and salt. Bring to a boil.

3. 3

   Lower the beef into the pot. Return to a boil, skim off the foam for the first 10 min, then lower the heat to a bare simmer with just a few bubbles.

4. 4

   Set the lid on at an angle and cook until a skewer slides in with little resistance, 2 1/2 hours. Add the remaining carrot for the last 40 min.

5. 5

   Meanwhile, grate the horseradish and apple finely and stir with the vinegar, sugar and a pinch of salt. Keep cold.

6. 6

   Boil the potatoes in salted water until a knife slides in easily, 20-25 min. Drain.

7. 7

   Lift the beef onto a board and rest it under foil for 10 min. Strain the broth, keep the last carrot and slice it, and season the broth to taste.

8. 8

   Slice the beef across the grain into slices about 1.5 cm (1/2 in) thick.

9. 9

   Serve the slices in warm bowls with a ladle of hot broth, sliced carrot, potatoes and a spoon of apple horseradish. Scatter chives over the top.

Imported from combinegoodflavors.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.