This is a typical dish of Bavaria (Germany).

Ingredients:

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

Sauce:

• 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

Extras:

• Pasta (tagliatelle) or Spätzle.

Directions:

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.

Ingredients:

For the Schnitzel:

• 4 pork chops (boneless)
• 1 cup bread crumbs
• 2 eggs – beaten
• Salt and pepper to taste
• Oil

For the asparagus:

• 2 lbs (1 Kg) asparagus
• 1 teaspoon sugar
• 1 teaspoon salt

For the potatoes:

• 2 lbs (1 kg) spring potatoes
• 1 teaspoon salt

Hollandaise sauce or melted butter for the asparagus

Directions:

Asparagus:

• Peel the asparagus. I like to do this on a large cutting board.  Leave the asparagus on the board, and then peel the upper part of the asparagus.  This way you avoid breaking the stems.
• Cut about 1/2 inch (1 cm) off the bottom part of the asparagus.
• Place in an asparagus cooker, filled with hot water, add the salt and sugar, and boil for 30 minutes.

Potatoes:

1. Wash the potatoes thoroughly.
2. Boil the spring potatoes in hot water (with 1 teaspoon salt) for about 1 hour. Adjust cooking time according to the size of the potatoes.  If they are very small they may require less time.  To check, just insert a fork.  If they feel soft, then they are ready.
3. Let cool down for 10 minutes.
4. Peel the potatoes with a small knife.  You can hold the potatoes with a small fork, in case the potatoes are too hot.

Schnitzel:

1. Place the cutlets on a board, and using a meat hammer, pound them until they are about 1/4″ (1/2 cm) thick.
2. Add salt and pepper.
3. Pass the cutlets through the egg, and then, on a separate plate, cover them well with the bread crumbs.
4. 
   Fry the cutlets at med – high heat for about 8 minutes on one side, then turn and cook again for another 8 minutes. Cook on low heat further in case they are not thoroughly cooked.