Austrian Tafelspitz Recipe
One of the most famous dishes of Austria.
Servings: 8 portions
Calories: 315kcal
Ingredients
- 2 Kg Tafelspitz cut
- 500 Gr Beef bone
- 3 Carrots
- 1 Celery
- 1 Onion with skin
- 2 Bay leaves
- 1 Tl Peppercorns
Instructions
- Wash the beef bones and bring to the boil in a large pot with about 5 liters of cold water on the stove
- Meanwhile, wash the beef, pat dry and remove the tendons and skins.
- Then add the meat to the gently simmering pot together with the bay leaves, and peppercorns and let the whole thing simmer for about 2 1/2 hours on a low heat - skimming off the foam from time to time.
- Then halve the onions (including the skin) and roast the cut edges in a pan without fat.Then add the roughly chopped vegetables to the pot together with the onions and continue to cook for about an hour.
- When the meat is really tender, take it out and use a sieve to separate the soup from the vegetables.
- Then put the meat back into the soup, season with salt and pepper and let it rest for a while.
- To serve, cut the boiled fillet into slices and arrange on preheated plates. Add some of the strong beef broth as a sauce and sprinkle with chives, horseradish, roast potatoes, minced apples and creamed spinach.
Nutrition
Serving: 1g | Calories: 315kcal | Protein: 23g | Fat: 7g