In der neuesten Episode von “Thomas kocht” zeigt der bekannte TV-Koch, wie man Rinder-Tafelspitz mit Meerrettichsoße auf den Tisch zaubert. Mit einfachen und dennoch raffinierten Schritten führt er die Zuschauer durch die Zubereitung des Gerichts, das hierzulande schon seit Jahrzehnten als Klassiker gilt. Ob für einen feierlichen Anlass oder als Sonntagsessen: Mit Thomas’ Tipps gelingt das Gericht garantiert!

Rinder-Tafelspitz mit Meerrettichsoße zubereiten / Thomas kocht

Hello and welcome to Thomas Koch’s music today. We are fulfilling a viewer’s wish that has been requested for a long time. Today, we will be making a tender beef tafelspitz with an excellent broth. I wish you all a lot of fun with the video and don’t forget a beautiful maid. We will also be making a delicious horseradish sauce to complement our tafelspitz.

First, we need a beautiful beef tafelspitz, which I have partially trimmed. I left some fat on it to keep it juicy, but you can trim it as much as you like. Next, we need some spices like bay leaves, peppercorns, and garlic. We also need some vegetables like onions, celery, and carrots. We add all these ingredients to a pot of boiling water and simmer for about two hours.

Afterward, we remove the tafelspitz from the pot and set it aside to cool. Then, we strain the broth and put it back on the stove to cook down for a bit. Later, we make a roux with butter and flour before adding the strained broth to make our horseradish sauce. We season it with some salt, pepper, and nutmeg and add some horseradish for taste.

Finally, we return the tafelspitz to the pot and let it soak in the broth for another hour or so. We serve it with some boiled potatoes, the vegetables from the broth, and the horseradish sauce.

It is essential to slice the tafelspitz properly. We should cut it against the grain to avoid a chewy texture. A good tafelspitz should be tender and juicy, with just the right amount of fat.

In summary, making a delicious beef tafelspitz with a rich broth and horseradish sauce can take some time and effort, but it is well worth it. The key to success is to simmer the meat slowly for several hours, infusing it with the flavors of the spices and vegetables. With the right technique and ingredients, anyone can make a mouthwatering tafelspitz that will impress even the most discerning diner.
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