This is a typical dish of Bavaria (Germany).


  • 2 lbs (1 Kg) tri-tip (bottom sirloin, tafelspitz or punta)
  • 2 carrots
  • 1 stalk celery
  • 1 Tablespoon salt


  • 2 Tablespoons horseradish
  • 1 1/2 cups heavy cream
  • 3 Tablespoons of the broth you boiled the meat in.
  • 1 teaspoon cornstarch diluted in a little bit of water
  • nutmeg
  • Pepper to taste


  • Pasta (tagliatelle) or Spätzle.


  1. Boil the beef for 2 hours.  Add salt, peeled carrots and celery, and continue boiling for at least another 2 hours, or until tender.
    TIP:  I usually make this dish and carne mechada at the same time.  I boil 4 lbs instead, and then make both dishes out of it at once!
  2. To make the horseradish sauce, add the heavy cream, horseradish, nutmeg and broth. Cook for 5 minutes.  Add the cornstarch and adjust salt and pepper.  Let boil for a little bit, so that the sasuce thickens.
  3. Serve with spätzle or with pasta.