Final recipes book

Tellerfleisch with creamy savoy cabbage,
parsley potatoes and horseradish
Ingredients
1 kg lean beef brisket
1 bunch of soup vegetables
1 browned onion (with the skin)
1 bay leaf
2 cloves
½ Savoy cabbage, finely chopped
15 g butter
15 g flour
¼ l milk
1 tbsp whipped cream
Salt, nutmeg
600 g organic potatoes
1 tbsp butter
4 tbsp grated horseradish
Preparation time
3 hours cooking; 4 hours
preparation
Serves
4
Method
1. Cover the beef brisket with cold water.
2. Add the bunch of soup vegetables, browned onion, bay leaf
and cloves. Bring to the boil and leave to simmer for around 3
hours.
3. Remove the brisket from the broth and keep it warm.
4. Season the broth with salt and nutmeg, then pass through a
fine cloth.
5. Place the shredded Savoy cabbage in the hot salted water,
bring back to the boil and then quickly cool with cold water and
strain.
6. Let the butter froth up in a pan, add the flour and mix before it
browns.
7. Add the cold milk and let it simmer for about 15 minutes.
8. Season with salt, nutmeg and pepper and pass through a fine
sieve.
9. Mix the sauce with the Savoy cabbage, and bring to the boil.
10. Season again if necessary.
11. Fold in 1 tbsp of (whipped) cream.
12. Peel and quarter the potatoes, and softly boil them in salted
water.
13. Sweat the potatoes in butter and 2 tbsp cooking water. Add
some chopped parsley and salt.
14. Cut the beef brisket into slices across the grain. Place 2 slices
on each plate and add a little broth.
15. Serve the potatoes and Savoy cabbage, and sprinkle with
horseradish.
53