Also called Fränkisches Hochzeitsessen, or Frankonian Wedding Dinner. It’s was a staple at our dinner table when growing up. Can be eaten with potatoes or wide noodles. Besides horseradish sauce in recipe below, the condiment of my choice is Cranberry Chutney. I have not found Preiselbeeren, so this is a good substitute
Tafelspitz would be very tender if it is prepared in the slow Cooker or Instant pot. If you don’t own one, I recommend one to be purchased here:
2 lb beef (Top Round, but a similar piece also works)
2 lb diced or sliced vegetables (Carrots, onions, celery, parsnip, leeks) also called Suppengrün
salt, pepper, 2 bay leaves, 3 cloves, 5 peppercorns
Tafelspitz – Prime boiled beef
Start cooking the beef. Take a large stockpot and add the beef and the diced vegetables.
Fill up with clear cold water, so the beef is completely submerged.
Set on the stovetop and heat at medium high heat.
Add the bay leaves (3 or 4), a tablespoon of salt, a teaspoon of pepper and 3 cloves
Boil for 60 to 90 minutes. Take a skewer or a large fork and check from time to time if the meat is already soft. (Pressure Cooker or Instant Pot 25 minutes a pound)
When the meat is tender, take it of the water and place on a plate or dish, for cooling down.
Take a second stockpot and pour the broth through a large strainer to separate the vegetables and spices from the broth.
Preparing the gravy
Apple-Horseradish Sauce ( my preferred method, I like it fruity tangy)
1 cup unsweetened applesauce
1-2 tablespoons prepared horseradish
1 tablespoon apple cider vinegar
1 tablespoon sour cream
2 tablespoons cream
1 tablespoon honey (taste first, you may not need it depending on how tart your applesauce is)
Whisk together and refrigerate (or serve warm if preferred)
I recommend boiled potatoes or wide noodles for a side. With that my Cranberry Apple Chutney