Poked boiled beef from sweet potato polenta with onion chutney

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:

• 400gTafelspitz
• 2 EL 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:

1. Peel the onions and cut into fine rings. Peel and finely grate the ginger.
2. Heat the white wine vinegar together with the apple juice, the mustard seeds, the brown sugar and the grated ginger. Then add the onions and cranberries and over medium heat for approx. Simmer for 1 hour. The liquid should be almost gone. Season with salt and pepper to taste.
   
   Tip: If the chutney is still warm, it will last about 3 months.
   

Preparation:

1. Prepare the onion chutney according to the instructions in the above recipe.
2. 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. Steam the onions, garlic and chilli in a little butter. Add the sweet potatoes and roast everything well. Deglaze with half the meat broth and cook until the potatoes are soft. Then finely puree.
3. In the meantime, bring the remaining meat broth to the boil with the milk and add the polenta. That. Let it swell for 20 minutes.
4. Parry the boiled beef and season with salt, pepper and the rosemary sprigs. Place in a roasting bag and poach for 20 minutes in 80 °C hot water. Pash the pine nuts in a mortar.
5. Fold the polenta into the sweet potato puree and season with salt and pepper.
6. Take the boiled beef out of the water. Let the butter melt in a pan and fry the beef beef for 1-2 minutes on each side. Season with salt and pepper. Cut open and serve with the sweet potato polenta, onion chutney and crushed pine nuts.