Apfelkrenaustrianhorseradishsauce Recipes

APFELKREN - AUSTRIAN HORSERADISH SAUCE

Steps:

• Stir 1T of the lemon juice into the grated horseradish (to stop it going brown). If using prepared horseradish skip this step.
• Grate the apple & mix with the horseradish and the remaining 1T of lemon juice.
• Add salt & sugar to taste & leave to stand for 10 minutes.
• Lightly beat the double cream & fold in the sour cream until combined.
• Mix this into the horseradish mixture & serve.

TAFELSPITZ (AUSTRIAN BOILED BEEF) WITH APPLE-HORSERADISH

Steps:

• Char onion on cut side over open flame or by placing cut-side down in cast-iron skillet over high heat. Place in 16-quart stockpot with carrots, parsnip, celery root, celery, leek and beef bones. Add 8 quarts cold water. Bring to boil, and cook 10 minutes, skimming constantly. Add beef, allow to boil 5 minutes and skim.
• 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 1 to 1 1/2 hours, until meat is very tender.
• While meat is cooking, mix horseradish and apple with lemon juice, and set aside.
• Remove meat from pot, and cover with foil. Line large sieve or colander with cheesecloth or linen napkin, and place over very large bowl. Pour in contents of pot. Do not press liquid from vegetables. Transfer strained broth to 6-quart saucepan.
• 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.
• Gently reheat broth. Add salt to taste. Serve some of the broth as a first course, with diced celery root, parsnip and celery stalks. Then serve meat. If it needs to be reheated, steam briefly over remaining broth. Slice meat 1/2-inch thick across grain. Place in soup plates, with diced carrots, moisten with hot broth, and top with apple-horseradish, sea salt and chives. Serve.