Beef Topside with Potato Dumplings and Brussel Sprouts
(Tafelspitz mit Kartoffelknödeln und Rosenkohl)
The German beef cut "Tafelspitz" might be hard to get by itself. The cut
is the top portion of the top sirloin. Topside and rump roasts are
similar cuts.
Serves: 4
Ingredients:
1.5 lb beef (topside)
mixed root and onion vegetables and herbs ("Suppengrün"), such as
carrots, rutabagas, celery root, leeks, onion, parsley, thyme
3 peppercorns
2 juniper berries
salt
1 onion
1 tablespoon butter
2 tablespoons flour
3-4 tablespoon beef stock (from this recipe)
pinch of sugar
3-4 tablespoons freshly grated horseradish
(or preserved/pickled German horseradish)
1 tablespoon heavy cream
1 lb. brussel sprouts (fresh or frozen)
2 tablespoons bacon or salt pork, cubed
nutmeg
1 package German potato dumpling mix
2 tablespoons fresh herbs (parsley, chives, dill)
Preparation:
For the beef:
In a medium size pot, bring water to a boil, add a dash of salt. Rinse
the beef, pat dry. Place beef in boiling water (pores will close
immediately, fully preserving the flavor of the meat). Add the root and
onion vegetables (Suppengrün) as well as the peppercorns and
juniper berries to the pot. Cook meat for about 2.5-3 hours. Halve and
brown the onion and add it to the pot for the last half hour (this adds
flavor and color to the stock).
For the horseradish sauce:
Melt the butter, add the flour while stirring (do not give it time to
brown), add the stock gradually, keep stirring vigorously. Add the
horseradish, add salt, sugar and cream to taste.
For the brussel sprouts:
Wash and clean (or defrost) brussel sprouts and blanch to desired
texture. Sauté bacon or salt pork cubes until it renders some fat,
add the brussel sprouts, stir, add nutmeg and salt to taste.
Prepare the potato dumplings according to the instructions on the
package.
Arrange everything on serving plates and sprinkle with fresh herbs.
::
A moment lasts all of a second, but the memory lives on
forever~Angelique.
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