Sous-vide Tafelspitz – horseradish beurre blanc
Preparation
Why this wine?
Good to know
Tips & insights
- Cook the tafelspitz sous-vide in the bag together with the root vegetables, so the classic boiled-beef flavour is preserved.
- Draw a robust stock from the beef stock and the vegetables and use it for the sauce.
- For the beurre blanc, reduce the shallots with vinegar and mount in the cold butter only off the boil.
- Grate the fresh horseradish only just before serving and fold it into the sauce so its sharpness stays fresh.
- Slice the meat against the grain into even slices.
Frequently Asked Questions
Which wine pairs with sous-vide tafelspitz?
The Louré. Its quiet structure and fine depth carry the buttery beurre blanc and the tender meat, while the freshness of the horseradish finds a partner in its clarity. If you prefer red, choose the Gigue, which as a light red sets a lively counterpoint to the boiled beef.
How does the beurre blanc succeed without splitting?
Reduce shallots and vinegar, take the pan off high heat and mount in the cold butter piece by piece while swirling constantly. Kept below boiling point, the sauce binds creamily. If it gets too hot, a knob of cold butter rescues it.
Which cut is right for tafelspitz?
Classically the same-named cut from the beef rump with its fine cap of fat, which keeps it juicy during cooking. Sous-vide it stays especially tender and pink. Alternatively, shoulder cuts work; watch for even thickness for an even result.
Which side dish goes with tafelspitz?
Classically rösti potatoes, creamed or apple horseradish and creamed spinach. Boiled potatoes and the vegetables cooked alongside also suit it. The horseradish beurre blanc elegantly replaces the traditional horseradish; keep the other sides simple so the tender meat stays at the centre.
