Tafelspitz mit Kartoffelknödeln und Rosenkohl
The German beef cut "Tafelspitz" might be hard to get by itself. The cut is the top portion of the top sirloin. Topside and rump roasts are similar cuts.
- 1-1/2 lb beef topside
- mixed root and onion vegetables and herbs ("Suppengrün") such as carrots, rutabagas, celery root, leeks, onion, parsley, thyme
- 3 peppercorns
- 2 juniper berries
- 1 onion
- 1 tablespoon butter
- 2 tablespoons flour
- 3-4 tablespoon beef stock from this recipe
- pinch of sugar
- 3-4 tablespoons freshly grated horseradish or preserved/pickled German horseradish
- 1 tablespoon heavy cream
- 1 lb brussel sprouts fresh or frozen
- 2 tablespoons bacon or salt pork cubed
- 1 package German potato dumpling mix
- 2 tablespoons mixed fresh herbs such as parsley, chives, dill
For the beef:
In a medium size pot, bring water to a boil, add a dash of salt. Rinse the beef, pat dry. Place beef in boiling water (pores will close immediately, fully preserving the flavor of the meat). Add the root and onion vegetables (Suppengrün) as well as the peppercorns and juniper berries to the pot. Cook meat for about 2.5-3 hours. Halve and brown the onion and add it to the pot for the last half hour (this adds flavor and color to the stock).
For the horseradish sauce:
Melt the butter, add the flour while stirring (do not let it brown), add the stock gradually, keep stirring vigorously. Add the horseradish, add salt, sugar and cream to taste.
For the brussel sprouts:
Wash and clean (or defrost) brussel sprouts and blanch to desired texture. Sauté bacon or salt pork cubes until it renders some fat, add the brussel sprouts, stir, add nutmeg and salt to taste.
Prepare dumplings and serve: