Tafelspitz

Instructions

1. Place the meat in a large casserole and cover it with cold water.
2. Gently bring to a boil while skimming the surface, then lower the heat.
3. Add the whole vegetables, the onion studded with cloves, the bouquet garni, the coarse salt and the peppercorns.
4. Let it simmer gently for 2 hours 30 minutes; the meat should be tender when pierced with a fork.
5. Meanwhile, cook the potatoes separately in salted water.
6. Remove the meat, cover it and let it rest for 10 minutes before slicing it thinly.
7. Serve with the broth, the potatoes, the horseradish mixed with crème fraîche and the apple compote.