Tafelspitz Austrian Boiled Beef With Apple Horseradish Recipes

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TAFELSPITZ (BOILED BEEF AUSTRIAN STYLE)



Tafelspitz (Boiled Beef Austrian Style) image

On the recipe that I found in my grandmothers recipe box, it says every restaurant in Vienna serves Tafelspitz.

Provided by Member 610488

Categories     One Dish Meal

Time 3h20m

Yield 8-10 serving(s)

Number Of Ingredients 16

4 lbs beef chuck
beef bone
2 teaspoons salt
6 peppercorns
bouquet garni
2 carrots
2 stalks celery
1 leek
2 onions
2 cups white breadcrumbs, very fine
4 hard cooked egg yolks
1/2 cup olive oil
salt and pepper
1 teaspoon sugar
1 teaspoon vinegar
2 tablespoons chives, minced

Steps:

  • Put beef and bones into a soup pot and add water to cover.
  • Add salt, peppercorns and cleaned vegetables.
  • Bring to a boil, lower heat and simmer about 3 hours or until beef is tender, but not falling apart.
  • Strain the bouillon and season to taste with salt, white pepper and nutmeg.
  • Save and serve as first course.
  • Slice beef and vegetables and serve with plain horseradish, apple-horseradish sauce or Chive Sauce.
  • To make the Chive Sauce, Soak bread crumbs in cold water then squeeze dry.
  • Combine bread crumbs and egg yolks in Cuisinart.
  • Add olive oil a little at a time.
  • Season with salt, pepper, sugar and vinegar.
  • Add chives and mix well.

TAFELSPITZ (AUSTRIAN BOILED BEEF) WITH APPLE-HORSERADISH



Tafelspitz (Austrian Boiled Beef) With Apple-Horseradish image

Provided by Kurt Gutenbrunner

Categories     dinner, main course

Time 4h

Yield 6 servings

Number Of Ingredients 19

1 large onion, halved horizontally but not peeled
3 large carrots, scrubbed
1 large parsnip, scrubbed
1 small celery root, scrubbed
2 celery stalks
1 leek, cut in half
1 pound beef bones
2 pieces beef triangle, each about 1 1/2 pounds
Sea salt
15 black peppercorns
2 bay leaves
4 cloves garlic, peeled
8 branches flat-leaf parsley
4 branches fresh dill
2 sprigs lovage (optional)
1/2 cup freshly grated horseradish
1 Granny Smith apple, peeled, cored and grated
Juice of one lemon
1/4 cup minced chives

Steps:

  • Char onion on cut side over open flame or by placing cut-side down in cast-iron skillet over high heat. Place in 16-quart stockpot with carrots, parsnip, celery root, celery, leek and beef bones. Add 8 quarts cold water. Bring to boil, and cook 10 minutes, skimming constantly. Add beef, allow to boil 5 minutes and skim.
  • Reduce heat to simmer, and cook, skimming from time to time, 1 hour. Add 1 tablespoon sea salt, peppercorns, bay leaves and garlic. Tie herbs together, and add. Continue simmering 1 to 1 1/2 hours, until meat is very tender.
  • While meat is cooking, mix horseradish and apple with lemon juice, and set aside.
  • Remove meat from pot, and cover with foil. Line large sieve or colander with cheesecloth or linen napkin, and place over very large bowl. Pour in contents of pot. Do not press liquid from vegetables. Transfer strained broth to 6-quart saucepan.
  • Set carrots, parsnip, celery root and celery stalks aside. Discard everything else. Peel and dice carrots, parsnip and celery root. Dice celery stalks. Set aside.
  • Gently reheat broth. Add salt to taste. Serve some of the broth as a first course, with diced celery root, parsnip and celery stalks. Then serve meat. If it needs to be reheated, steam briefly over remaining broth. Slice meat 1/2-inch thick across grain. Place in soup plates, with diced carrots, moisten with hot broth, and top with apple-horseradish, sea salt and chives. Serve.

AUSTRIAN TAFELSPITZ WITH APPLE-HORSERADISH SAUCE (EMPEROR'S BOILED BEEF)



Austrian Tafelspitz with Apple-Horseradish Sauce (Emperor's Boiled Beef) image

The Austrian emperor prior to the first World War ate Tafelspitz (boiled beef) for dinner every night. The boiling method yields itself to an inexpensive cut of beef, but I like to use a leaner cut of beef. The broth with the bones and vegetables has a depth of flavor worth the effort. The apple and horseradish sauce suits this beef beautifully. Serve with boiled vegetables. I like finger potatoes and baby carrots.

Provided by Katie

Time 3h45m

Yield 6

Number Of Ingredients 18

2 pounds beef soup bones
salt to taste
4 ½ pounds beef eye of round roast
2 small onions, quartered
2 medium (blank)s carrots, chopped
2 stalks celery, chopped
1 small leek, chopped
2 cloves garlic, crushed
1 bunch parsley, chopped
1 large bay leaf
1 pinch ground nutmeg
3 tablespoons chopped fresh chives
2 medium apples - peeled, cored, and grated
2 tablespoons white wine vinegar
1 teaspoon white sugar, or to taste
2 tablespoons freshly grated raw horseradish, or to taste
⅛ teaspoon salt
⅛ teaspoon white pepper

Steps:

  • Rinse beef bones and place in a large pot, cover with water, add salt to taste, and bring to a boil. Add beef roast and bring back to a boil, making sure roast is covered by water. Skim frothy liquid several times if necessary. Reduce heat and let simmer for 1 hour.
  • Stir onions, carrots, celery, leek, garlic, parsley, bay leaf, and more salt to soup. Bring to a boil, skimming off froth on top as necessary.
  • Cover and continue to simmer until beef can be easily pierced with a sharp knife point, about 2 hours.
  • During the last half hour of cook time, prepare apple-horseradish sauce. Place apples in a small saucepan and add sugar and vinegar. Cook over low heat for 10 to 12 minutes. Let cool, about 5 minutes. Stir in horseradish and season with salt and pepper.
  • Remove meat to a heated serving platter. Strain stock through a fine sieve and add nutmeg and salt to taste. Reserve stock. Toss vegetables and bones. Slice meat across the grain and pour a little stock over it; garnish with chives.

Nutrition Facts : Calories 307.4 calories, Carbohydrate 13.7 g, Cholesterol 102.7 mg, Fat 7.6 g, Fiber 2.8 g, Protein 44.4 g, SaturatedFat 2.7 g, Sodium 174.3 mg, Sugar 8 g

BOILED BEEF WITH HORSERADISH SAUCE.. AUSTRIAN



Boiled Beef With Horseradish Sauce.. Austrian image

Make and share this Boiled Beef With Horseradish Sauce.. Austrian recipe from Food.com.

Provided by andypandy

Categories     Meat

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 20

3 lbs round roast or 3 lbs beef brisket
2 quarts cold water
2 teaspoons salt
1 onion
3 whole cloves
4 medium carrots, quartered
3 stalks celery, sliced
1 medium turnip, quartered
1 leek, washed and quartered
bouquet garni
8 peppercorns
2 tablespoons freshly grated horseradish
2 tablespoons butter
1 medium onion, finely chopped
2 tablespoons flour
1 cup of the beef stock
1/2 lemon, juice of
pepper
sugar
4 tablespoons heavy cream

Steps:

  • In a large pot, place roast with the salt and water.
  • Let stand for 20 minutes.
  • Then bring slowly to a boil, skimming frequently.
  • Add onion, carrot, turnip, celery, leek, and spices-- cover lower heat and simmer 2 1/2 hours or until meat is very tender, when pierced with a fork.
  • Drain the beef, and place on a serving platter, covering to keep warm.
  • Strain the stock pressing all the vegetables to extract all the juices.
  • Taste stock for seasoning, and remove one cup of stock to make the sauce.
  • Serve the rest of the stock as a soup, before eating the beef.
  • For the sauce-- Melt the butter, saute the onion over med.
  • heat until soft.
  • Stir in the flour, and cook until lightly browned.
  • Add the one cup of stock, horseradish and lemon juice along with salt, pepper, and sugar, to taste.
  • Bring sauce to a boil, stirring, simmer 3 minutes.
  • Remove from heat and add the cream.
  • Serve the beef with boiled potatoes, and the sauce seperately--.

TAFELSPITZ (BOILED BEEF)



Tafelspitz (Boiled Beef) image

This may be considered the national dish of Austria. This particular version comes from "The New Sacher Cookbook."

Provided by threeovens

Categories     Meat

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 11

4 1/2 lbs beef round rump roast
2 lbs beef bones with marrow
3 carrots
3 turnips or 3 parsnips
1 celeriac
1 onion
2 bay leaves
10 black peppercorns
2 juniper berries
salt
chives, chopped

Steps:

  • Fill a large pot with 5 quarts of cold water; wash marrow bones, add to water and bring to a boil.
  • Meanwhile, remove any sinew from the roast, but leave on the fat.
  • Place the roast, bay leaves, peppercorns, and juniper berries into the water and let simmer, on low heat for 2 to 2 1/2 hours, skimming fat off the surface of the water.
  • Cut the onion in half and fry, cut side down, in a dry cast iron skillet until dark brown.
  • Cut the remaining vegetables into large cubes and add them, along with the onion, to the pot; simmer until the meat is really tender, another hour.
  • Remove the meat; strain the liquid, then place the meat back in the liquid.
  • To serve: Slice the meat and arrange on a warmed platter. Pour over a little of the cooking liquid, season with salt and sprinkle with chives. Serve with crispy fried potatoes, chive sauce, and apple-horseradish sauce.

Nutrition Facts : Calories 37.4, Fat 0.2, Sodium 62.7, Carbohydrate 8.7, Fiber 2.3, Sugar 4.5, Protein 1.1

TRADITIONAL BOILED BEEF WITH SPINACH PURéE, APPLE HORSERADISH SAUCE, AND BABY VEGETABLES



Traditional Boiled Beef with Spinach Purée, Apple Horseradish Sauce, and Baby Vegetables image

Provided by David Bouley

Categories     Beef     Vegetable     Horseradish     Apple     Spinach     Fall     Winter

Yield Serves 4 to 6 as a main course

Number Of Ingredients 52

Kavalierspitz
1 large onion, halved crosswise
Fine sea salt
1 large or 2 small "chicken steaks," from the chuck (about 4 1/2 pounds total), trimmed
5 veal marrowbones
6 baby carrots
4 baby turnips
4 small kohlrabi (see tips, below)
1 celery root, quartered
1 tablespoon juniper berries (see tips, below)
1 teaspoon allspice berries
Freshly ground black pepper
1 bay leaf, preferably fresh, cut in half
1 sprig fresh thyme
1 garlic clove
Spinach Puree
6 tablespoons unsalted butter
3 shallots, diced
1 teaspoon fine sea salt
2 large garlic cloves, minced
1/2 cup heavy cream
1 sprig fresh thyme
3/4 cup vegetable stock or canned low-sodium vegetable broth
12 ounces (1 bunch) spinach, stems removed
Freshly ground white pepper
Cayenne pepper
Freshly grated nutmeg
Apple Horseradish Sauce
3 Golden Delicious apples (1 1/2 pounds)
Juice of 1 lemon
2 tablespoons sugar
1/2 cinnamon stick, about 3 inches
1 whole clove
2 tablespoons prepared horseradish, or more to taste
Chive Mayonnaise
1 cup cubed white bread, crusts removed
3/4 cup whole milk
2 extra-large egg yolks
8 small cornichons, chopped
1 heaping tablespoon crème fraîche
1 heaping tablespoon sour cream
1/4 cup Champagne vinegar
1 1/2 cups canola oil
Fine sea salt and freshly ground white pepper
1 hard-cooked egg, finely diced
3 tablespoons finely chopped fresh chives
Optional Garnish
Freshly grated horseradish
Sliced fresh lovage leaves (see tips, below)
Freshly grated nutmeg
Fleur de sel (see Note)
Finely chopped fresh chives

Steps:

  • 1. Heat a heavy sauté pan over high heat and add the onion halves, cut side down. Cook until they blacken on their cut sides, about 10 minutes.
  • 2. Fill a stockpot halfway with water and set it over high heat. When the water boils, salt it well, then add the meat, onions, and 2 of the marrowbones. Reduce the heat to medium-low. Partially cover the pot and bring the water to a very low simmer; it should bubble only slightly for the duration of the cooking time. Simmer for 3 hours, checking on the meat periodically, turning it occasionally and adding a little more water if necessary to keep the meat covered.
  • 3. Add the carrots, turnips, kohlrabi, celery root, juniper berries, allspice berries, pepper, and bay leaf. Simmer until the vegetables are cooked, 20 to 30 minutes. Use a slotted spoon to transfer the vegetables to a platter as they become tender. Continue to cook the meat until there is no resistance when it is pierced in its center with a long fork yet it still retains its shape, another 30 minutes.
  • 4. Place the remaining 3 marrowbones, marrow sides up, in a saucepan. Cover with cold water, and add the thyme and garlic. Bring to a simmer, then remove from the heat and let the bones poach until the marrow is translucent and soft, about 5 minutes. Drain the bones. Slide a paring knife around the inside of the hole to gently push the marrow free, and cut the marrow into 1/2-inch slices. Reheat the marrow in a 250°F oven or at a low setting in a microwave just before serving.
  • 5. Meanwhile, prepare the spinach puree: In a wide saucepan or sauté pan, melt 3 tablespoons of the butter over medium heat. Let it cook until the white milk solids fall to the bottom and turn nut-brown, 2 to 3 minutes. Add the shallots and 1/2 teaspoon of the salt, and cook, stirring, until the shallots soften, 5 minutes. Add the garlic and continue to cook for 2 more minutes.
  • 6. Add the cream and thyme to the pan and bring the liquid to a boil. Simmer until reduced by one third, 3 to 4 minutes. Pour in the vegetable stock and let the liquid return to a boil. Add the spinach and cook gently, stirring and tossing, until it is tender, about 2 minutes.
  • 7. Remove the thyme. Use a slotted spoon to transfer the spinach to a blender or food processor, reserving 1/2 cup of the cooking liquid. Puree the spinach, and season it with the remaining 1/2 teaspoon salt, white pepper, a pinch of cayenne, and nutmeg to taste. If necessary, add some of the reserved cooking liquid so the puree is just loose enough to pour. Keep warm (or reheat gently before serving).
  • 8. Prepare the apple-horseradish sauce: Peel the apples, reserving the peels and submerging the apples in a bowl of water acidulated with the lemon juice.
  • 9. Place the apple peels in a small saucepan. Cover with 3/4 cup water and add the sugar, cinnamon stick, and clove. Bring to a boil and let simmer, stirring, until the sugar dissolves, about 5 minutes. Turn off the heat and let the peels steep in the liquid until cool.
  • 10. Place the horseradish in a large bowl and grate the apples finely over it. Strain the apple-peel liquid, and pour 1/2 cup of the liquid over the grated apple. Toss to combine. and add more horseradish if desired. Set aside.
  • 11. To prepare the chive mayonnaise, place the bread cubes in a bowl and cover with the milk. Let soak until soft, about 20 minutes.
  • 12. Use your hands to squeeze the milk from the bread cubes, and place them in a blender with the egg yolks, 1/4 cup broth taken from the kavalierspitz, chopped cornichons, crème fraîche, and sour cream. Blend to combine. With the motor running, add a few drops of Champagne vinegar, then drizzle in a small amount of the canola oil in a very thin stream, processing until the oil is absorbed before adding a little more vinegar. Continue alternating vinegar and oil until you have used it all. The mixture should be of a thick but pourable consistency, and just slightly piquant. Season it to taste with salt and white pepper, and set it aside. Just before serving, stir in the hard-cooked egg and chives.
  • 13. When the beef is tender, transfer it to a platter and cover it with plastic wrap. Strain the broth through a fine-mesh strainer. If you're not going to serve it immediately, place the beef in a clean pot, cover with the strained broth, and surround with the baby vegetables. Heat gently just before serving.
  • 14. To serve, slice the steak across the grain into 2-inch-wide pieces. Lay them in the center of each soup plate, and garnish with the baby vegetables. Ladle the cooking liquid on top of and around the meat. Garnish with a slice of bone marrow, and any or all of the garnishes (freshly grated horseradish, lovage, grated nutmeg, a sprinkle of fleur de sel, chopped chives). Serve with the spinach puree, apple horseradish sauce, and chive mayonnaise on the side.
  • Chef Mario Lohninger shares his tips with Epicurious:
  • • "To elevate and refine this traditional dish, we paid close attention to every detail, using only the highest-quality ingredients and sophisticated techniques," says Lohninger. He prefers the Kavalierspitz, a tender cut from the shoulder, over the more common tafelspitz cut from the upper leg. "This was Kaiser Franz Josef's favorite cut," says Lohninger. "Because it has gelatin running through the middle, it stays very moist and juicy." Kavalierspitz is sold in the United States as Yankee steak or chicken steak, and you'll probably have to call ahead at a good butcher to get it. Beef cheeks or short ribs could also be substituted.
  • • "The garnishes in this recipe are very authentic," says Lohninger. "But if you're pressed for time, you can substitute unsweetened store bought applesauce mixed with a little horseradish for the applesauce recipe here, and sour cream mixed with chives for the white sauce. But in my opinion, you need the creamed spinach - or a cabbage dish - to really feel like you're having boiled beef.".
  • • Purple-black, pea-sized juniper berries are the flavoring in gin, so you'll recognize their piney-sweet flavor. In Austrian cooking they are added to everything from cabbage to meat. They're generally available in the spice section of better supermarkets. Look for berries that are still somewhat soft rather than hard and shriveled.
  • • Kohlrabi are bulbous, green vegetables, sometimes tinged with purple, that are popular in Austrian cooking for their crisp, nutty, white flesh, similar to a mild turnip. Lovage is a celerylike vegetable. A mix of parsley and celery leaves can be substituted for the lovage leaves.

AUSTRIAN TAFELSPITZ



Austrian Tafelspitz image

Tafelspitz is boiled beef in broth, Viennese style and is a typical Austrian dish. The beef is simmered along with root vegetables and spices in the broth. It is usually served with roasted slices of potato and a mix of minced apples and horseradish or sour cream mixed with horseradish. Franz Joseph I, Emperor of Austria, was a great lover of Tafelspitz. According to the 1912 official cookery textbook used in domestic science schools of the Austro-Hungarian Empire, "His Majesty's private table is never without a fine piece of boiled beef, which is one of his favorite dishes." Tafelspitz is considered to be the national dish of Austria.

Provided by CaliforniaJan

Categories     Meat

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 13

3 lbs beef brisket
2 quarts water
1 teaspoon salt
2 leeks, white part only
1 onion, cut into rings
2 large carrots, peeled, cut into thin sticks
4 celery ribs, cut into thin strips
6 small red potatoes, scrubbed
6 gherkins
parsley
apple, slices
sour cream
horseradish

Steps:

  • Heat 2 quart water with salt. Add beef; bring to a boil. Skim foam from surface until clear. Partially cover pot; simmer 1-1/2 hours.
  • Cut leeks in 2-inch pieces, then cut in half lengthwise. Add leeks, onion, carrots, celery, and potatoes to beef. Cook until beef and vegetables are tender.
  • Cut beef into 1/2 inch slices.
  • Cut gherkins lengthwise in thin slices, leaving 1 end uncut. Spread out slices like a fan - garnish beef with gherkins.
  • Serve vegetables in a separate dish with 4 tablespoons cooking liquid spooned over the top. Garnish with parsley.

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From germanfoods.org


TAFELSPITZ: DELICIOUS BOILED MEAT GERMAN STYLE - I LIKE GERMANY
in German Food & Recipes. The Tafelspitz literally means the tip of the meat. In this recipe the meat used is usually veil or beef in broth and is ideally boiled. It is then minced along with apples and horseradish. Tafelspitz is a popular dish hailing from the German speaking regions of Europe. It is also regarded as one of the most important ...
From ilikegermany.com


TAFELSPITZ RECIPE TOP 3*** | THOMAS SIXT FOODBLOG
Peel and chop the root vegetables and cut the leek into leaves. Boil the onion and garlic in a large, high pot with 5 litres of water and the wine. Add 1 tablespoon salt, 2 Msp. pepper, 1 teaspoon caraway, juniper berries, marjoram and 2 bay leaves. Slide the meat into the boiling broth. Cook for 1 hour.
From thomassixt.de


AUSTRIAN BOILED BEEF – NORTHRICHLANDHILLSDENTISTRY
2022-03-12 Tafelspitz Austrian Boiled Beef With Apple Horseradish Recipes. Tafelspitz is boiled beef in broth Viennese style, The dish, Tafelspitz – boiled tri-tip – is a typical Austrian dish, The beef is simmered with root vegetables and spices in the broth, It is usually served with roasted slices of potato and a mix of menued apples and horseradish or sour cream mixed …
From northrichlandhillsdentistry.com


TAFELSPITZ OR AUSTRIAN BOILED BEEF RECIPE / RIVERFORD
Meat mains Tafelspitz or Austrian boiled beef Main Serves 6 2 h 40 min Tafelspitz, allegedly Emperor Franz Joseph's favourite dish, is to the Austro-Hungarian empire what roast beef was to the British. It traditionally uses the 'tri tip', or the 'rump cap', which good butchers should separate out because the meat grain runs in a different direction, but the method will work with topside …
From riverford.co.uk


THE HIRSHON AUSTRIAN BOILED BEEF WITH ... - THE FOOD DICTATOR
2019-04-13 Hardly any dish is more appropriate for the Seder than this elegant boiled beef traditionally accompanied by horseradish. No doubt this loyal family will eat tafelspitz for the Seder in their typical Austro-Hungarian home, with portraits of Archduke Franz Ferdinand and Emperor Franz Joseph on the wall and the Prophet Elijah at the door (in Claudia Roden, “The …
From thefooddictator.com


TAFELSPITZ WITH HORSERADISH SAUCE AND APPLE HORSERADISH
Make a roux for the sauce from butter and flour. Mix the boiled beef broth with the cream and use it to deglaze the sweat. Now stir in 50 g of cream horseradish and season with salt, sugar and lemon juice. For the apple horseradish peel and cut the apple. Stew in apple juice or white wine for about 20 minutes. Then add 30 g of cream horseradish ...
From bosskitchen.com


TAFELSPITZ - AUSTRIAN PRIME BOILED BEEF | RECIPE IN 2022 | BEEF, …
Feb 20, 2022 - Tafelspitz a.k.a. prime boiled beef - a national dish from Austria and an excellent pick for a Christmas menu main course. Pairs well …
From pinterest.com


RECIPE FOR AUSTRIAN TAFELSPITZ HOW TO MAKE IT
Put around 3 litres of water into a large saucepan. Add the root vegetables, leek, halves of onion, bay leaves, and peppercorns and bring to a boil. Add the washed meat and bones and, depending on the type of meat, allow to cook until softened in gently simmering water, which will take around 2 1⁄2 – 3 hours. Add more water as required and ...
From austria.info


TAFELSPITZ AUTHENTIC RECIPE | TASTEATLAS
Preparation. Step 1/6. Halve the unpeeled onion and fry the sliced surfaces without any fat until well browned. Step 2/6. Fill a large saucepan with 3 liters of water, add in root vegetables, leek, bay leaves, and peppercorns, then bring to a boil. Step 3/6.
From tasteatlas.com


TAFELSPITZ WITH APPLE HORSERADISH – THE WEATHERED GREY TABLE
2022-02-13 TAFELSPITZ WITH APPLE HORSERADISH (Austrian boiled beef, for six) 1 large onion, halved horizontally but not peeled. 3 large carrots, scrubbed. 1 large parsnip, scrubbed. 1 small celery root, scrubbed. 2 celery stalks. 1 leek, cut in half. 1 pound beef bones. 2 pieces beef triangle, each about 1-1/2 pounds. sea salt. 15 black peppercorns. 2 bay ...
From theweatheredgreytable.com


TAFELSPITZ, A SIMPLE FEAST FOR THE FRUGAL EMPEROR • EUROPEAN CUISINE ...
2020-06-06 Instructions. Start boiling water in a large stockpot. Then add the beef and boil with the diced vegetables. The beef has to be completely submerged. Add the bay leaves (3 or 4), a tablespoon of salt, a teaspoon of pepper and 3 cloves. After 60 to 90 minutes test the beef with a large fork and check if the meat is already soft.
From angiesweb.com


RECIPE TIP: AUSTRIAN CLASSIC: TAFELSPITZ BOILED BEEF - FALSTAFF
2021-08-10 Bring 3.5 litres of water to the boil, add the meat and simmer gently, constantly skimming off rising foam, then add peppercorns and onion, salt lightly. Simmer gently for 2 - 2.5 hours. Approx. 25 minutes before the expected end of cooking, add the root vegetables, leeks and - if desired - the stock cube. Lift cooked meat out of the pot, cut ...
From falstaff.com


TAFELSPITZ (AUSTRIAN BOILED BEEF) WITH APPLE-HORSERADISH RECIPE
Jan 4, 2016 - This recipe is by Kurt Gutenbrunner and takes 4 hours. Tell us what you think of it at The New York Times - Dining - Food. Tell us what you think of it at The New York Times - …
From pinterest.co.uk


CLASSIC TAFELSPITZ RECIPE - THE SPRUCE EATS
2021-09-02 Steps to Make It. The roast should have a good layer of fat on it which can be removed after serving. Wash the tri-tip and the marrow bones and place in a large pot, bones first. Peel the carrots, turnips, and celeriac and cut half of them into large 1-inch chunks. Add them to the pot with the spices, but no salt.
From thespruceeats.com


TAFELSPITZ - AUSTRIAN PRIME BOILED BEEF | RECIPE | CHRISTMAS RECIPES ...
Jun 25, 2021 - Tafelspitz a.k.a. prime boiled beef - a national dish from Austria and an excellent pick for a Christmas menu main course. Pairs well …
From pinterest.co.uk


TAFELSPITZ (BOILED BEEF) - VIENNA.INFO
Fill a large pot with about 5 liters of cold water. Wash the bones and boil in the water. Remove the sinew and skin from the beef but leave the fat on. Place the meat, bay leaves, peppercorns and juniper berries in the water and simmer just below boiling point on low heat for about 2–2 1/2 hours, regularly skimming off the fat.
From wien.info


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