Tafelspitz Rösti Stack with Apple-Horseradish Cream and Fried Egg
A brunch-café plate: crisp potato rösti layered with tender Tafelspitz slices, apple-horseradish cream and a runny fried egg.
Method
Put the beef, water, halved onion, carrot, bay leaves, peppercorns and salt in a 22 cm pot. Bring to the boil over high heat, skim, then lower to low heat and simmer with the surface barely trembling for . When a fork slides in easily, turn off the heat and leave the beef in its broth.
Add in this stepBeef rump cap (Tafelspitz cut) 350 gWater 1½ LOnions 1Carrots 1Bay leaves 1Black peppercorns ½ tspSalt (for the broth) 1 tsp
high heat→low heatMix the sour cream with the grated horseradish, the peeled and finely grated apple and half the chives, and chill.
Add in this stepSour cream 80 gFresh horseradish, finely grated 10 gTart apple ½Chives, finely snipped 1 tbsp
Peel the potatoes and grate them coarsely, wrap them in a clean tea towel and squeeze out as much liquid as you can, then mix in the salt. Dry potato is what makes rösti crisp.
Add in this stepFloury potatoes 400 gSalt (for the rösti) 1 pinch
Heat the butter and three quarters of the oil in a wide pan over medium heat, then spread in the potato in 12 cm rounds about 1 cm thick, one per person, pressing lightly with a spatula. Fry for without moving them, until deep golden underneath, then turn and fry more. Fry in 1 batch(es), depending on your pan.
Add in this stepButter 20 gSunflower oil 1½ tbsp
medium heatLift out the beef, slice it against the grain 5 mm thick and warm it in a small pan with a ladle of broth over low heat for .
low heatHeat the remaining oil in another pan over medium heat, crack in the eggs and fry for , until the whites are set and the yolks still soft.
Add in this stepEggs 2Sunflower oil ½ tbsp
medium heatPut a rösti on each plate, layer over the warm beef, add a spoonful of apple-horseradish cream and top with a fried egg. Scatter with the rest of the chives and serve at once.
Add in this stepChives, finely snipped 1 tbsp
Cook's tip
The leftover broth is excellent beef stock: serve it as a soup on the side or freeze it. Cook the beef the day before and chill it in its broth, and in the morning you only need to fry the rösti. If the rösti falls apart, the potato wasn't squeezed dry enough.
Cooking it at camp
Cook the beef at home and bring it in its broth in the cooler, then grate the potatoes at the campsite and fry the rösti in a cast-iron pan. Mix the cream at home too. Keep eggs and meat below 5 °C.