CLASSIC TAFELSPITZ (BOILED BEEF IN BROTH)
- 2 kg topside beef (with a good layer of fat)
- 1 kg marrowbone
- 1 onion, dry-roasted in a pan
- 4 carrots
- ½ a celeriac
- 1 leek
- 3 sprigs of lovage
- 15 peppercorns
- 2 bay leaves
- 6 crushed juniper berries
- 3 cloves
- Sea salt
- 100g white bread, crusts removed, soaked in 200 ml milk
- 2 boiled eggs, yolk and white separated
- 2 egg yolks
- 5 tbsp. chopped chives
- Salt, pepper, sugar
- Oil and a splash of apple vinegar
- Fresh horseradish
- Blanch the marrowbones in 3 litres of boiling salted water for 3 minutes. Halve the unpeeled onion and place, cut side down, in a non-stick frying pan and dry-roast. Place the herbs in a muslin bag and secure the top. Clean the carrots, leeks and celeriac and cut into 2 x 2 cm cubes. Bring the saltwater back to the boil and add the beef and marrowbones, lovage, onion halves and bag of herbs.
- When the water is about to come back to the boil, reduce the heat to just below boiling point. Don't let it boil or the meat will become tough. After 2.5 hours, add the vegetables and cook for a further 45 minutes. Then remove the pot from the heat and take out the bag of herbs, onion halves and marrow bones. Lift out the meat, wrap in foil and allow to rest.
- For the sauce, using a handheld blender, mix together the soaked and squeezed-our bread, the cooked and raw egg yolks, salt, pepper, sugar, vinegar, oil and a little of the broth. Chop the egg white and mix with the chives.
- Cut the meat into thin slices across the grain and place them in deep plates. Add a few of the vegetables and pour some sauce around. Grate some horseradish over the meat. Boiled potatoes are a good accompaniment.