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1
Place all vegetables in a large soup pot.
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2
Add in spices, parsley, celery, and leek.
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3
Rub meat with Chef salt and place on top of vegetables.
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4
Add in water to cover.
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5
Cover pot and bring to boil over MEDIUM heat.
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6
As soon as it starts to boil, reduce heat and simmer for 2 hrs.
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7
(Never let meat boil on high heat.)
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8
Remove from heat and let meat stay in pot, covered, for approximately 1 hour or possibly more.
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9
Remove meat to carving board and let it stand 10 min.
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10
Remove fat and throw away.
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11
Slice meat against the grain as thin as possible.
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12
Place slices in roasting pan.
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13
Strain sufficient of the cooking liquid to cover and keep brisket in 200 degree oven till serving time, 15 to 45 min.
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14
You may freeze extra strained beef stock for future use for soup.
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15
Serve Tafelspitz with boiled red potatoes and horseradish sauce 4 tbsp.
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16
butter 2 c. chicken broth 3 tbsp.
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17
flour 1 c. lowfat milk 1 c. half & half 5 tbsp.
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18
vinegar 1 teaspoon prepared mustard 2 tbsp.
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19
sugar 1/4 teaspoon white pepper 1 c. lowfat sour cream Salt
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20
Drain horseradish; squeeze dry.
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21
Hot butter in saucepan and add in horseradish, sugar, vinegar, pepper, and salt.
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22
Slowly add in stock; bring to a boil and add in mustard.
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23
Blend flour into lowfat milk and 1/2 of the cream.
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24
Add in to sauce.
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25
Blend remaining cream into lowfat sour cream.
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26
Slowly add in some of the warm mix to lowfat sour cream mix.
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27
Add in to sauce and hot.
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28
Remove from heat with lid on for 30 min before serving.
