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Table Point Boiled Beef and Vegetables (Tafelspitz)
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4494414
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
- 2½ pounds (1200 g) fresh beef brisket, silverside, or sirloin
- 3 whole cloves garlic, slightly crushed and peeled
- 3 whole green (freeze dried) or white peppercorns
- 2 juniper berries (you may substitute with 1 bay leaf)
- 3 ea. (4 oz / 110 g) whole medium size carrots, peeled and trimmed
- 1 ea. (2 oz / 55 g) small-medium onion, unpeeled, trimmed, and halved
- 3 sprigs fresh parsley
Directions
- Fill a 5-quart (700 ml) Dutch oven with water, season it with salt, and bring to a rolling boil over medium heat.
- When the water boils, add meat, garlic, peppercorns, and juniper berries, then cover the pot.
- Bring the water to a boil again and add carrots, onion, and parsley. Cover and let everything simmer for 60 minutes.
- Turn the meat over, add salt, and let everything cook, covered, for 90 additional minutes.
- Switch off the heat, and let the meat steep for 20 minutes.
- Remove the meat from the broth and cut meat across the grain when you serve it.
- Serve tafelspitz with apfelkren (see notes) and your choice of raw and cooked vegetables.
Notes
Keep the broth for soups.
Cut cold meat leftovers in thin strips and use like a meat salad mixed with raw sliced onions dressed with a simple oil, vinegar, salt, and pepper vinaigrette.
To make apfelkren: combine and blend 1 pound Golden Delicious apples, cored, peeled, grated and cooked until very mushy with 1 tablespoon wine vinegar, 1 tablespoon lemon juice, and 3 tablespoons prepared horseradish.