Doesn’t it look healthy and delicious? The green sauce is one of the most popular dishes from Frankfurt you cannot find in any other state of Germany! Although the recipe exists 2000 years, the first time it was mentioned in the cooking book from Wilhelmine Rührig in 1860.
It was one of the favourite dishes of Johann Wolfgang von Goethe, why wouldn’t it become one of yours?;)
That was one of the first meals I had in Frankfurt Sachsenhausen when I moved here two years ago. Just today I had a chance to watch Matthias preparing it with Tafelspitz (cooked beef) and boiled potatoes. He learned it from his grandmother when he was still a little boy.
Below you will find 2 separate recipes, one for the Frankfurt Green Sauce and the other one for cooked topside with potatoes. I would suggest you first start with the meat and then move on to Green Sauce and potatoes.
Tradition German Boiled Beef Topside
Ingredients
Cooked beef - Tafelspitz
- 750 g beef topside
- 2 carrots cut in medium-large cubes
- 1 parsley root
- 0,25 celery root
- 1 leek cut in medium-large cubes
- 1 tbsp peppercorns
- 6 potatoes medium
- 1 l green sauce
Instructions
Boiled beef
- Wash the beef and dry it with a kitchen towel.
- In the large pot pour around 1,5l water, turn the heat on (high), add salt and wait until it starts boiling.
- Add beef topside, carrots, leek, parsley and celery root as well as peppercorns. And wait until it boils again. Turn the heat to medium-low.
- Simmer for at least 2h or when the meat is tender.
- In the meantime peel the potatoes, wash them and cook them in salty, boiling water for 20 minutes.
- Take the piece of meat out of the broth and cut in very thin slices.
- Serve with Frankfurt Green Sauce on the side.
Frankfurt's green sauce
Ingredients
Herbs for Frankfurt-Style Free Sauce (200g of herbs 9 in total)
- 40 g chives (1,8 oz)
- 30 g parsley (1,4 oz)
- 30 g cress (1,4 oz)
- 30 g sorrel (1,4 oz)
- 30 g chervil (1,4 oz)
- 25 g borage (0,9 oz)
- 15 g salad burnet (0,5 oz)
Additional Sauce Ingredients
- 600-800 g sour cream with 10% fat 28 oz / 3¼ cup
- 1-2 lemon(s) juice only
- 4 eggs cooked
- salt according to your taste
- sugar according to your taste
Instructions
- Wash herbs, remove stems, and put them along with the eggs through a meat grinder. (traditionally, people would cut the herbs with a knife, but it takes ages, and a kitchen machine can do this job for you)
- TIP: Never use a blender to cut the herbs because a blender changes the consistency of the sauce, and instead of the green sauce, you will have a green sauce soup;)
- Combine the mixture with sour cream, lemon juice, salt and sugar. Keep on adding the seasonings until you are happy with the taste. My green sauce needs at least 3 teaspoons of salt, juice from 1,5 lemons and 3 tablespoons of sugar.
- Store in the fridge for no longer than 3 days. The sauce cannot be frozen.
Video
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And here is The Frankfurt Green Sauce video recipe:
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