Simmered beef topside with horseradish

Name: Simmered beef topside with horseradish (Gesottener Tafelspitz mit Meerrettichsauce)
Cuisine: German
Ingredients: 1 kg/2¼ lb beef topside; 100 g/3½ oz celeriac, roughly chopped; ½ leek, trimmed, cleaned and roughly chopped; 2 onions, halved; 3 bay leaves; 4 allspice berries; 5 black peppercorns; a few parsley stalks; 1 parsnip, sliced; 4 medium carrots, sliced; 2-3 sticks celery, sliced; 1 large potatoes, peeled and sliced; 200 g/7 oz swede (rutabaga), peeled and sliced; 200 g/7 oz swede (rutabaga), peeled and sliced; beef stock cube (optional); 30 ml/2 tbsp butter; 30 ml/2 tbsp plain (all-purpose) flour; 45 ml/3 tbsp creamed horseradish; juice of 1 lemon; 200 ml/7 fl oz/scant 1 cup single (light) cream; 30 ml/2 tbsp chopped parsley; salt

Gesottener Tafelspitz mit Meerrettichsauce

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Germany

By Mirko Trenkner

Published 2009

About

This dish originally came from Austria but has been very popular in Germany for a long time. Slowly simmering the meat provides a delicious stock, which you then use to cook the accompanying vegetables.

Ingredients

1 kg/2¼ lb beef topside
2 medium carrots, roughly chopped

Europe
Germany
Austria
Main course

Method

Put the beef in a pan with cold water to cover, bring to the boil and skim off any scum. Reduce the heat and leave the meat to simmer for about 45 minutes. Add the chopped vegetables, spices and parsley stalks to the pan and continue to cook for about 90 minutes, until the beef is tender. Lift out the beef and keep it warm. Season the stock with salt to taste and reserve