TAFELSPITZ WITH APPLE HORSERADISH (Austrian boiled beef, for six)

1 large onion, halved horizontally but not peeled

3 large carrots, scrubbed

1 large parsnip, scrubbed

1 small celery root, scrubbed

2 celery stalks

1 leek, cut in half

1 pound beef bones

2 pieces beef triangle, each about 1-1/2 pounds

sea salt

15 black peppercorns

2 bay leaves

4 cloves garlic, peeled

8 branches flat leaf parsley

4 branches fresh dill

2 sprigs lovage (optional)

½ cup freshly grated horseradish

1 Granny Smith apple, peeled, cored and grated

juice of 1 lemon

¼ cup minced chives


1.  Char onion on cut side over open flame or by placing cut side down in a cast iron skillet over high heat.  Place in a 16 quart stock pot with carrots, parsnip, celery root, celery, leek and beef bones.  Add 8 quarts cold water.  Bring to a boil and cook 10 minutes, skimming constantly.  Add beef, allow to boil 5 minutes and skim.

2.  Reduce heat to simmer and cook, skimming from time to time, 1 hour.  Add 1 tablespoon sea salt, peppercorns, bay leaves and garlic.  Tie herbs together and add.  Continue simmering for 1 to 1-1/2 hours, or until beef is very tender.

3.  While meat is cooking, mix horseradish and apple with lemon juice and set aside.

4.  Remove meat from pot and cover with foil.  Line a large sieve or colander with cheesecloth or a linen napkin and place over a very large bowl.  Pour in contents of pot.  Do not press liquid from vegetables.  Transfer strained broth to a 6 quart saucepan.

5.  Set carrots, parsnip, celery root and celery stalks aside.  Discard everything else.  Peel and dice carrots, parsnip and celery root.  Dice celery stalks.  Set aside.

6.  Gently reheat broth.  Add salt to taste.  Serve some of the broth as a first course with parsnip, celery root and celery stalks. Then serve meat.  If it needs to be reheated, steam briefly over remaining broth.  Slice meat ½ inch thick across the grain.  Place in soup plates with diced carrots, moisten with hot broth and top with apple horseradish, sea salt and chives.  Serve.


from Kurt Gutenbrunner, the New York Times

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