For the sweet potato polenta:
- 1 onion
- 1 Chili
- 1 clove of garlic
- 2 Sweet potatoes
- 2 sprigs of rosemary
- 50g Butter
- 300ml milk
- 300ml meat broth
- 125g Polenta
- Salt, pepper
For the Tafelspitz:
- 400g boiled beef
- 2 THE Butter
- 1 TL Pfeffer
- 2 sprigs of rosemary
- 1 handful of pine nuts
- Salt
For the onion chutney:
- 500g red onions
- 100g Cranberrys
- 100ml white wine vinegar
- 300ml apple juice
- 75g brown sugar
- 1tsp mustard seeds
- 2 cm ginger
- Salt
- Pfeffer
Preparation of onion chutney:
- Peel the onions and slice them into thin rings. Peel the ginger and grate it finely.
- Heat the white wine vinegar along with the apple juice, mustard seeds, brown sugar, and grated ginger. Then add the onions and cranberries and simmer over medium heat for about 1 hour. The liquid should almost disappear. Season with salt and pepper.
Tip: If kept warm, the chutney will keep for about 3 months.
Preparation:
- Prepare the onion chutney according to the instructions in the above recipe.
- For the polenta, peel and finely chop the onions and garlic. Finely chop the chili. Wash, peel, and finely dice the sweet potatoes. Chop the rosemary sprigs and finely chop the needles. Sauté the onions, garlic, and chili in a little butter. Add the sweet potatoes and roast everything thoroughly. Deglaze with half of the meat broth and simmer until the potatoes are tender. Then puree until smooth.
- Meanwhile, bring the remaining meat broth and milk to a boil and add the polenta. Let it simmer for about 20 minutes.
- Trim the boiled beef and season with salt, pepper, and the rosemary sprigs. Place it in a roasting bag and poach it in 80°C water for 20 minutes. Crush the pine nuts in a mortar and pestle.
- Fold the polenta into the sweet potato puree and season with salt and pepper.
- Remove the boiled beef from the water. Melt butter in a pan and sear the boiled beef for 1-2 minutes on each side. Season with salt and pepper to taste. Carve and serve with the sweet potato polenta, onion chutney, and crushed pine nuts.
