Boiled Beef with Apple Horseradish

Tafelspitz is a particularly tender piece of beef, the so-called Stertspitze. It can often be obtained only by ordering in advance from the butcher.

* Rinse the boiled beef and dry it with paper towels. In a large saucepan, bring the beef broth to a boil, place the piece of meat in the bubbling clear soup and turn the temperature down.

* Skim if necessary and only now put the lid halfway on. Cook the boiled beef gently at low temperature. Duration: approx. 2 hours.

* About 1/2 hour before the end of the cooking time, clean the vegetables (carrots, celery bulb and onions), coarsely chop them and add them. Peel the apples and grate them on a raw food grater, mix with a little bit of juice of a lemon.

* Remove the skin from the horseradish, grate into narrow shavings on a very fine grater, then mix with the grated apples. Season with a little salt.

* Cut the meat diagonally to the grain in slices not too thick, arrange on plates with a little bit of clear soup and vegetables. Serve with apple horseradish and bouillon potatoes or, as at the Hotel Sacher in Vienna, roast potatoes.

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