Tafelspitz with Bread Dumplings and Brussels Sprouts

Boiled beef:

Meat rinse and dry, put in boiling salted water form (pores of the meat close on the spot, and the meat flavor is kept full). Add the cleaned greens, peppercorns and juniper berries. Cook the meat for about 2.5 to 3 hours. Half an hour before the end of cooking, add the onion, cut in half diagonally and sautéed until dark (it enhances the flavor and color of the clear soup).

Horseradish sauce:

Melt butter, mix in flour, lightly brown (do not let it brown), pour in clear soup and boil well, stirring vigorously. Add horseradish, season with salt and sugar, perhaps refine with whipped cream.

Brussels sprouts:

Clean and rinse Brussels sprouts, blanch in boiling salted water. Fry the bacon cubes, toss the Brussels sprouts, perhaps add salt repeatedly, season with nutmeg.

Bread dumplings:

Finely dice toast, bring milk to a boil, pour over bread form, pull. Onions cut into fine cubes, glaze in butter, form with the herbs into the dumpling mass, beat in the eggs, season with salt and nutmeg, knead well. Form dumplings, cook in boiling hot salted water until they float to the top.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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