Tafelspitz

Ingredients

• 1.5 kg beef rump cap or silverside, in one piece
• 500 g beef marrow bones
• 2 carrots, thickly sliced
• 1 parsley root, thickly sliced
• 200 g celeriac, cut into chunks
• 1 leek, split and washed
• 1 onion, halved with the skin left on
• 8 black peppercorns
• 2 lovage sprigs
• 1 bay leaf
• 2 tsp salt
• 2 tart apples, peeled
• 60 g fresh horseradish, finely grated
• 1 tbsp lemon juice
• 1 tsp caster sugar
• 2 stale bread rolls
• 150 ml milk
• 2 hard-boiled egg yolks
• 1 raw egg yolk
• 200 ml sunflower oil
• 1 tbsp white wine vinegar
• 1 tsp Dijon mustard
• 1 large bunch chives, finely snipped

Before you cook

• Trim the beef but leave the fat cap on, because it keeps the meat from drying out.
• Slice the carrots and parsley root thickly and cut the celeriac into chunks.
• Tear the crusts off the bread rolls and soak the insides in the milk.
• Boil two eggs for 10 minutes, cool them and keep the yolks.
• Peel and grate the horseradish just before you need it, so it keeps its heat.

Steps

1. Put the beef and the marrow bones in a tall pot and cover them with cold water by 5 cm.
2. Bring the pot to a boil and skim off the grey foam that rises for the first 5 minutes.
3. Put the halved onion cut-side down in a dry frying pan over high heat and char it for 4 minutes, until the surface is almost black.
4. Add the charred onion, the peppercorns, the lovage, the bay leaf and the salt to the pot.
5. Lower the heat until only a bubble or two breaks the surface and simmer for 2 hours.
6. Add the carrots, parsley root, celeriac and leek and simmer for 45 minutes more, until a skewer slides into the beef with no resistance.
7. Squeeze the milk out of the soaked bread and push the bread through a sieve into a bowl.
8. Press the two cooked egg yolks through the same sieve into the bread and mix in the raw yolk, the mustard and the vinegar.
9. Whisk the sunflower oil into the bread mixture a drop at a time at first, then in a thin stream, until you have a thick sauce.
10. Stir the snipped chives into the sauce and season it with salt and pepper.
11. Grate the peeled apples finely and toss them at once with the lemon juice so they do not brown.
12. Mix the grated horseradish, the sugar and a pinch of salt into the apple to make the apple horseradish.
13. Lift the beef onto a board and rest it for 10 minutes.
14. Strain a litre of the broth into a jug and skim the fat from the top.
15. Carve the beef across the grain into 1 cm slices.
16. Arrange the slices in warm soup plates, add the boiled vegetables and ladle over the hot broth.
17. Serve the apple horseradish and the chive sauce alongside in separate bowls.