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barankhy
2007-07-05 09:46 pm UTC (link)

*copies&pastes*
Recipe for Tafelspitz

3 lbs. beef, tri-tip or brisket, in one piece
around 3 qt. of fresh cold water
3 carrots, peeled
1 large piece of celeriac, peeled
2 leeks, cleaned
1 root of hamburg parsley, peeled
a few springs of lovage
2 onions, halved
salt, peppercorn, juniper berry, few bay leaves

Method of cooking Tafelspitz--Austrian boiled beef

1. Boil the beef
Bring water to a rolling boil. Add bay leaves, juniper berries, peppercorn and the meat and cook for about one and a half hours. From time to time skim of the gray foam from the surface of the soup to make sure you have a clear soup at the end. This procedure is much like if you would cook a beef broth.

In fact as Tafelspitz is a quite expensive piece of meat, many Austrian families buy other parts of beef that are not as exclusive as Tafelspitz but still delicious and Austrians always eat the soup that results from the cooking of the beef as starter as it is delighting and much tastier than a broth made just out of bones.

2. Add root vegetables
Now add all the root vegetables and keep boiling until the meat is not only cooked but also tender

3. Serving the bee
To serve Tafelspitz cut meat against the grain into one inch slices, pour some of the broth over it and chop some of the root vegetables you cooked with the meat and accompany the meat with it. Austrian sautéed potatoes, creamed spinach, apple-horseradish sauce and chives sauce go well with this traditional Austrian dish.

:D

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