Tafelspitz with Apple and Horseradish Cream (Apfelkren)

Preparation

1. Bring the water to the boil with the salt, bay leaf and peppercorns, add the meat, patted dry, bring back to the boil and skim off the foam that forms.
2. Turn the heat right down, put the lid on and let the meat simmer gently for about 2 hours; the water should barely move, not boil rapidly.
3. Meanwhile, prepare the onions, carrots, celeriac, leek and potatoes. For the apple horseradish cream, stir the apple, crème fraîche, soured cream and horseradish until smooth, mix in the lemon zest, season with salt and pepper and chill.
4. After the 2 hours, add the vegetables and potatoes to the pot with the meat and cook with the lid on for about 20 minutes.
5. Remove the meat and leave it to rest, covered, for about 10 minutes; it is done when it can be parted with a fork and is still juicy. Pour the broth through a sieve, keep the vegetables warm and season the broth with salt and pepper.
6. Slice the meat across the grain into slices about 2 cm thick, ladle hot broth over, arrange with the vegetables and serve with the apple horseradish cream and chives.

Drink with it

• White wine · excellent match

  Grüner Veltliner Federspiel, dry

  Fresh acidity and the peppery spice of the Veltliner stand up to the horseradish and let the mild boiled beef shine.

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• White wine · good match

  Dry Riesling from the Wachau

  Apple and citrus fruit pick up the apple and lemon zest in the cream, and the acidity cuts the richness.

• Red wine · good match

  Zweigelt, lightly chilled

  Low tannin and cherry fruit accompany the beef without overwhelming the tender meat.

• Pale lager · good match

  Märzen or Helles, cool

  Mild malt supports the broth, and the carbonation cuts through the crème fraîche and soured cream.

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