Tafelspitz

600 g beef (for “Tafelspitz”)
3 litres beef bone broth
root vegetables (orange carrots, yellow carrots, celeriac root)
pepper corns, bay leaf

Cook the meat slowly in the beef broth for 1 ½ to 2 hours while adding the root vegetables, pepper corns and the bay leaf. Cut the cooked root vegetables in discs and serve along with it; if you like, add poached beef marrow discs.

Tip: When serving, be sure to cut against the grain!

Roast potatoes:

Shred potatoes (boiled and peeled one day in advance) using a potato grate. Fry finely sliced onions in hot oil until they turn soft, then add potatoes; salt the mixture and fry it slowly to a crisp while stirring.

Viennese chive sauce

Stir 3 hard-boiled, strained egg yolks with 2 raw egg yolks, season with salt, sugar and vinegar, add 2 white “Semmel” rolls soaked in milk and strained; then, as when making mayonnaise, stir the mixture while dripping in ca. ¼ litres of oil, and conclude by stirring in 2–3 tablespoons of finely cut chives.

Apfelkren (apple horseradish)

Make apple puree from three apples and season this to taste with 3 tablespoons of finely shredded horseradish, salt and vinegar.