| Prep: 30 mins | Cook: 3 hours | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 620 | 33g | 12g | 50g |
| sugars | fibre | protein | salt |
| 8g | 4g | 33g | 1.45g |
Why I Love German Tafelspitz with Horseradish Sauce and Potatoes
Peering down at a steaming hot plate of Tafelspitz with Horseradish Sauce and Potatoes, the meltingly tender beef top/round roast mingling with the earthy, comforting vibes of root vegetables, one can’t help but feel a sense of nostalgic warmth. It’s a German recipe that’s as grounding and robust as a rugged hike in my native Rocky Mountains. It brings to my mind that special charm of a hearty mountain meal, the kind of fare that revitalizes you after a day of exploring the great outdoors.
A Tribute to Rustic Cuisine
This Tafelspitz recipe, in many ways, personifies my deep-seated love for rustic, outdoorsy cuisine. The merging of beef top roast with the root vegetables such as carrots, parsnip, leeks, and potatoes is essentially a tribute to nature’s bounty. It’s as if the dish is wonderfully mimicking the harmony that exists in the wilderness I am so fond of.
The delicate dance of flavours within this dish, subtly enhanced by bay leaves and peppercorns, transports me back to the comforting simplicity of my mom’s kitchen in the Rockies, making this recipe one that I hold close to my heart. The horseradish sauce, on the other hand, gives a playful kick, much like the unexpected thrills of navigating mountainous trails.
Minimal Ingredients, Maximum Flavour
I genuinely believe in the magic of genuine ingredients, their interaction with each other in a pot, and the unforgettable palate experiences they create – similar to Chef Dean Fearing’s philosophy. Even though it doesn’t happen often, this recipe has elements of his inspiration woven into its creation.
The beauty of this particular recipe is that it carries within its heart an honest, unpretentious charm that’s always captivating. Whether it’s a simple weekday dinner around the table with my partner Gordon or a weekend feast with friends, this recipe always brings to the table a sense of togetherness and culinary delight.
Similar to northeastern American delicacies like New England Pot Roast, this Tafelspitz also works incredibly well with a side of pickled beets or cucumber salad. Ultimately, each bite of this dish only further reaffirms my fondness for it – the taste of tradition, adventure, and home all in one.
What You’ll Need
- 3.3 lbs beef top/round roast
- 1 Onion
- 2 medium sized Carrots
- 1 Parsnip
- 1 Leek
- 4 Garlic cloves
- 8 cups Water
- 4 Bay leaves
- 8 Peppercorns
- Salt to taste
- 2 tbsp chopped fresh Parsley
- 10 medium Potatoes
For the Horseradish Sauce:
- 1 cup sour cream
- 2 tbsp prepared Horseradish
- 2 tbsp white wine Vinegar
- 2 tsp Sugar
- Salt and Pepper to taste
Method
Step One
First, wash the beef thoroughly. Cut the carrots, parsnip, leek, and onion into big chunks. Leave the garlic cloves whole.
Step Two
Place the beef in a large pot, add all the vegetables, garlic cloves, bay leaves and peppercorns. Pour in 8 cups of water and bring to a boil. Once boiling, reduce the heat and simmer for about 2 to 2 and a half hours. Occasionally, skim off any foam that forms on the top and add salt to taste.
Step Three
While the beef is cooking, prepare the potatoes. Clean them well and boil in a separate pot until they are cooked through and easy to pierce with a fork. Once cooked, strain and set them aside.
Step Four
Next, prepare the horseradish sauce. In a bowl, combine sour cream, prepared horseradish, vinegar, sugar, salt and pepper. Mix well until all the ingredients are well incorporated. Cover the bowl and refrigerate it until it’s ready to serve.
Step Five
Once the beef is ready, remove it from the pot and let it sit for a few minutes before slicing. Arrange the beef slices on a serving platter along with the cooked potatoes. Sprinkle some chopped fresh parsley all over.
Step Six
Serve the beef and potatoes hot, along with the chilled horseradish sauce on the side.
