Tafelspitz with Apple-Horseradish Cream

Ingredients

• 1.5 kg tafelspitz (top sirloin cap)
• 2 marrow bones
• 2 onions, halved (skin on, browned cut-side down in a dry pan)
• 2 carrots, chunked
• 1 celeriac, diced
• 1 leek, white part only
• 1 small bunch parsley stalks
• 2 bay leaves
• 1 teaspoon black peppercorns
• Coarse sea salt
• —
• For the apple-horseradish cream:
• 100 g fresh horseradish, finely grated
• 1 large apple, peeled and grated
• 150 ml lightly whipped cream
• 1 teaspoon white wine vinegar
• Salt, sugar to balance

Method

1. 1Brown the cut sides of the onions in a dry heavy pot until almost black — this is what gives the broth its colour and depth.
2. 2Add the marrow bones, the tafelspitz, the vegetables, parsley stalks, bay, and peppercorns. Cover with cold water (about 3 litres). Bring slowly to just below a simmer.
3. 3Skim the surface scum carefully for the first 15 minutes. Then cover loosely and cook at the gentlest simmer for 2 to 2.5 hours — the broth should never boil.
4. 4While the meat simmers, make the apple-horseradish cream: combine the grated horseradish, apple, vinegar, salt, and a small pinch of sugar. Fold in the lightly whipped cream just before serving.
5. 5When the meat yields to a knife but isn't falling apart, lift it carefully from the broth and rest, covered, for 10 minutes.
6. 6Strain the broth, season with salt, and serve as a clear consommé first course with a few of the cooked vegetables.
7. 7Slice the tafelspitz across the grain into 1 cm slices. Serve with the apple-horseradish, traditional rösti potatoes, and a chive sauce.