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


Nutrition Facts

Amount Per Recipe %DV
Recipe Size 640g
Calories 252  
Calories from Fat 12 5%
Total Fat 1.44g 2%
Saturated Fat 0.35g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 272mg 11%
Potassium 1536mg 44%
Total Carbs 58.16g 16%
Dietary Fiber 14.8g 49%
Sugars 26.08g 17%
Protein 6.65g 11%
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