Austrian Simmered Beef with Apple-Horseradish and Chive Sauce

Chill. For the beef and broth now if using a pressure cooker set beef in the pressure cooker and tip in enough cold now water to fully lid taking care not to exceed now the cooker s maximum fill sheet tip in 1 tablespoon kosher salt along with now the peppercorns and bay leaves lock now the lid and cook at high now pressure for 30 minutes see notes now then let the pressure to release now naturally once fully depressurized open now the cooker and test the now beef by inserting a thin now knife into the center now it should slide in with now little resistance but still feel now firm and sliceable not soft now or shreddable if the center remains now slightly firm leave the lid off and cook gently the beef gently in the hot broth now until fully tender 10 now to 30 minutes longer move beef to a work surface and let leave now to go cold briefly before wrapping tightly in plastic chill until very well chilled now at least 8 hours while that is happening tip in onions leeks celery carrots garlic and now celery root to broth in cooker and cook gently until vegetables are very now tender about 30 minutes now if cooking on the now stovetop in a large now soup pot or dutch oven lid beef with enough cold now water to lid by 2 5 cm tip in 1 tablespoon kosher salt along with the now peppercorns and bay leaves bring to a cook gently over high heat now then reduce heat to maintain a gentle cook gently and cook skimming surface now occasionally until beef is now tender throughout but not now falling apart you should now be able to pierce now it with a paring now knife without much resistance now 2 1 2 to 3 now 1 2 hours tip in onions leeks celery carrots garlic and now celery root for last 30 minutes of now cooking they should be very tender now but not falling apart when done carefully move beef to a work surface and let leave to go cold now for 30 minutes then now wrap tightly in plastic chill until well chilled at now least 8 hours carefully take out cooked vegetables from broth move leeks celery carrots and celery now root to an airtight container and chill until ready to bring to the table pass through a now sieve broth discarding onions garlic now bay leaves and peppercorns taste and salt broth with additional salt to taste then move to an airtight container and chill until ready to use for the now bread sauce in a large heatproof bowl mix bread cubes with warmed now broth and beat or mix well with a wooden spoon now until bread breaks down into now a rustic thick spoonable consistency now with no dry bits remaining tip in more warm broth if necessary taste and salt with salt and pepper then beat in horseradish now and sour cream bring to the table warm for the chive now sauce in a medium bowl beat together sour cream and chives then taste and salt with salt and pepper now if very thick thin with now 1 tablespoon at a time now of milk or cream until now thick but saucy keep now chilled until ready to bring to the table for the apple horseradish now sauce using the medium now teeth on a box now grater grate apple into now a medium bowl you now can peel the apple now if you wish though now it looks nice with now the green skin included discard core mix in horseradish and lemon juice then taste and salt with salt keep chilled until ready to bring to the table to bring to the table carefully unwrap beef now using a very sharp slicing knife cut against the grain into now 1 4 to 1 3 cm thick slabs move sliced beef to a now wide high walled pot and tip in enough beef broth to just lid now warm over medium heat in now a separate pot warm the now remaining broth with the reserved now vegetables tafelspitz is typically served now in two courses first the now broth is ladled into serving now bowls and eaten as a now first course next the warmed sliced now beef is rest on plates with just now enough extra broth spooned on now top to moisten it now with the warmed vegetables arranged now alongside it is served now with the sauces in bowls now on the table for now diners to spoon onto their now beef as desired you can now also sprinkle the sliced beef now very lightly with an additional now pinch of salt if desired.