Tafelspitz
A classic Austrian boiled beef dish simmered with root vegetables in a fragrant broth, then served sliced with the soup and traditional accompaniments.
- 3 hr 25 min
- 450 kcal
- Soup
Mellowpan tip: Makes 6 servings. Plan the extras as tomorrow’s lunch.
Ingredients
For 6 servings
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Steps
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Step 1:
Slice the unpeeled onion in half widthways and fry the cut surfaces without fat until fairly well browned.
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Step 2:
Put around 3 litres of water into a large saucepan.
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Step 3:
Add the root vegetables, leek, onion halves, bay leaves, and peppercorns, then bring to a boil.
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Step 4:
Add the washed beef brisket and beef bones. Depending on the type of meat, cook in gently simmering water until tender, about 2 1/2–3 hours.
2–3 h -
Step 5:
Add more water as required and skim off any foam from the surface.
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Step 6:
Season well with salt, but only after a good 2 hours.
2 h -
Step 7:
Once the meat is tender, remove it from the pan and keep it warm in some of the soup liquid.
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Step 8:
Season the remaining soup again with salt to taste and strain it, if desired.
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Step 9:
Serve the soup as a starter with semolina dumplings or Frittaten and freshly chopped chives.
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Step 10:
Slice the boiled beef on the bias and arrange it on preheated plates, or serve it in the hot soup in a decorative soup tureen.
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Step 11:
Serve with roast potatoes, a bread and horseradish mix, green beans in dill sauce, or creamed spinach and chive sauce. If serving the root vegetables at the same time, cook some separately until al dente.
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