Tafelspitz - Austrian Prime Boiled Beef
Tafelspitz - a national dish from Austria and an excellent pick for a Christmas menu main course. Boil high-quality beef, with vegetables and traditional flavoring in water, and serve Tafelspitz with roasted potatoes, apple horseradish, and chive sauce.
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Ingredients
- 1 bunch Mirepoix
- 1.3 lb Tafelspitz Tafelspitz is part of the beef hindquarter. It forms the flat end of the beef rump, tapering to the tail.
- 1 tsp salt
- 8 pcs peppercorns
- 1 tsp lovage
- 1 stock cube
- 1-2 cloves garlic
- 1/4 Onion
Instructions
- Fill a large soup pot 2/3 full with water.
- Add all the other ingredients (except the meat) and bring the water to a boil.1 bunch Mirepoix, 1 tsp salt, 8 pcs peppercorns, 1 tsp lovage, 1 stock cube, 1-2 cloves garlic, 1/4 Onion
- Once the water boils, add the meat and let it cook for 2.5 hours. Put the lid of the pot at an angle during this process.1.3 lb Tafelspitz
- After 2.5 hours strain the soup to separate it from the greens.
- Place the cooked Tafelspitz on a cutting board and slice it into finger-thick slices.
Notes
Use the cooked soup right away as an appetizer.
Now you can serve the soup with an addition of your choice. (I opted for a noodle soup here). You can also use frittatas, liver dumplings, semolina gnocchi, here. Whatever you fancy.What to serve with Tafelspitz?
- Erdäpfelschmarrn (roasted potatoes)
- Chive Sauce
- Apple Horseradish Sauce
Nutrition
Serving: 1serving | Calories: 421kcal | Carbohydrates: 2g | Protein: 28g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 14g | Cholesterol: 105mg | Sodium: 656mg | Potassium: 505mg | Fiber: 1g | Sugar: 1g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 4mg
Calories: 421kcal
Servings: 4 servings
Cost: $ 17
