Austrian Tafelspitz Recipe
One of the most famous dishes of Austria. Basically, is boiled beef or veal in broth, and is served with spinach cream, horseradish, minced apples and roasted slides potatoes.
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