500 g beef, (Tafelspitz)
1.5 l of broth
4 carrots
1 leek
1/4 celeriac
1 onion
1 bay leaf
salt and pepper

Horseradish Sauce:
1 tbsp butter
1 tbsp flour
300ml beef stock
50ml double cream
½ of a horseradish
½ apple
salt and pepper

Preparation: 15 minutes
Cooking time: 3 hours
Accessories: Cooking Chef



  1. Add the beef stock with a little salt to the mixing bowl, and set the temperature to 100 ° C.
  2. Add the beef in the mixing bowl and simmer for 3 hours at 90 ° C
  3. Cut the vegetable into small chunks and add to the meat, simmer for about 30 minutes.
  4. For horseradish sauce, melt butter in a pan, sprinkle with flour and cook briefly.
  5. Deglaze with the broth, add the cream and cook for a couple of minutes.
  6. Add grated horseradish and grated apple, season with salt and pepper.
  7. Slice the meat, serve with the vegetables and the horseradish sauce.


Baked in partnership with Kenwood Switzerland

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