Tafelspitz — Austria's classic boiled beef gently simmered with root vegetables into a clear, rich broth. Sliced and served with horseradish, it's elegant, comforting old-world fare.
- 1.5kg Beef Brisket
- 1 bunch Carrots
- 1 Celeriac
- 2 Parsnips
- Sprigs of fresh Parsley
- 1/2 Leek
- 1 large Onion
- 2 Bay Leaf
- 5 Peppercorns
- Pinch Salt
Preparation
- Slice the unpeeled onion in half widthways and fry the cut surfaces without fat until fairly well browned.
- Put around 3 litres of water into a large saucepan. Add the root vegetables, leek, onion halves, bay leaves and peppercorns and bring to the boil. Add the washed meat and bones and allow to cook in gently simmering water until softened, which will take around 2½–3 hours, depending on the type of meat. Add more water as required and skim off any foam from the surface.
- Season well with salt, but only after a good 2 hours.
- Once the meat has softened, remove it from the pan and keep it warm in some of the liquid. Season the remaining soup again with salt to taste and strain it (optional). Serve with semolina dumplings or Frittaten (sliced pancakes) and freshly chopped chives as a starter. Afterwards, slice the boiled beef on the bias and arrange on pre-heated plates, or serve in the hot soup in a decorative tureen.
- Serve with roast potatoes, a bread and horseradish mix, green beans in a dill sauce, or creamed spinach and chive sauce. If serving the root vegetables alongside, cook some separately so they remain al dente.
