Tafelspitz (Vienna's Favorite Cut of Boiled Beef with Traditional Accompaniments)

Name: Tafelspitz (Vienna's Favorite Cut of Boiled Beef with Traditional Accompaniments)
Ingredients: 2 small yellow onions (unpeeled), halved crosswise, plus 1 peeled and thinly sliced; 5 small turnips, peeled, trimmed, and halved crosswise; 3 medium carrots, peeled, trimmed, and halved crosswise; 3 stalks celery, halved crosswise; 3 medium parley roots, peeled, trimmed, and halved crosswise; 1 1⁄2 leeks, trimmed, cut crosswise into 2-inch pieces, and washed; 5 lb. bottom-round rump roast or second-cut beef brisket with 1/2" layer of fat cap attached; 10 (2–3") beef marrow bones; 1 tsp. whole black peppercorns, plus more freshly ground; Kosher salt; 1⁄2 bunch chives, chopped; 1⁄4 tsp. baking soda; 4 lb. (about 6 bunches) spinach, washed and trimmed; 9 Tbsp. butter; 2 cloves garlic, peeled and minced; 3 Tbsp. flour; 1 cup beef stock; 3 medium waxy potatoes, boiled halfway through, drained, coverd, and refrigerated overnight; 4 Tbsp. vegetable oil; 2 Tbsp. chopped fresh parsley; 2 small Granny Smith apples, peeled, cored and cut into 1/2-inch–thick slices; 2–3 Tbsp. finely grated peeled horseradish root; 1 Tbsp. plus 1/2 cup vegetable oil; 2 tsp. sugar, plus more; 1 slice white bread, crust removed; 1⁄3 cup milk; 1 hard-cooked egg yolk; 1 raw egg yolk; 1⁄2 tsp. German-style mustard; 1⁄2 tsp. white vinegar

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Sweet and spicy apple-horseradish sauce and rich egg and mustard white sauce accompany this traditional boiled beef with creamed spinach and potatoes.

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Ingredients

2 small yellow onions (unpeeled), halved crosswise, plus 1 peeled and thinly sliced
5 small turnips, peeled, trimmed, and halved crosswise
3 medium carrots, peeled, trimmed, and halved crosswise
3 stalks celery, halved crosswise
3 medium parley roots, peeled, trimmed, and halved crosswise
1 1⁄2 leeks, trimmed, cut crosswise into 2-inch pieces, and washed
5 lb. bottom-round rump roast or second-cut beef brisket with 1/2" layer of fat cap attached
10 (2–3") beef marrow bones
1 tsp. whole black peppercorns, plus more freshly ground
Kosher salt
1⁄2 bunch chives, chopped
1⁄4 tsp. baking soda
4 lb. (about 6 bunches) spinach, washed and trimmed
9 Tbsp. butter
2 cloves garlic, peeled and minced
3 Tbsp. flour
1 cup beef stock
3 medium waxy potatoes, boiled halfway through, drained, coverd, and refrigerated overnight
4 Tbsp. vegetable oil
2 Tbsp. chopped fresh parsley
2 small Granny Smith apples, peeled, cored and cut into 1/2-inch–thick slices
2–3 Tbsp. finely grated peeled horseradish root
1 Tbsp. plus 1/2 cup vegetable oil
2 tsp. sugar, plus more
1 slice white bread, crust removed
1⁄3 cup milk
1 hard-cooked egg yolk
1 raw egg yolk
1⁄2 tsp. German-style mustard
1⁄2 tsp. white vinegar
1⁄4 tsp. freshly ground white pepper
1⁄4 bunch chives, finely chopped