Table Point Boiled Beef and Vegetables (Tafelspitz)
Tafelspitz, boiled beef served with sharp apple horseradish, is a classic Viennese dinner said to have been a favourite of Emperor Francis Joseph. The beef simmers gently with carrots, onion, garlic, and juniper, then rests in its broth so the slices stay juicy. Slice it across the grain, and keep the broth for soup. Cold leftovers work well in a sliced onion and vinaigrette salad.
Instructions
Fill a 5-quart (700 ml) Dutch oven with water, add salt, and bring it to a rolling boil over medium heat.
Lower in the beef and add the garlic, peppercorns, and juniper berries. Cover the pot and let the water come back to a boil.
Add the carrots, onion, and parsley, cover, and simmer for 60 minutes.
Turn the meat over and add more salt. Cover again and keep cooking for another 90 minutes.
Turn off the heat and leave the meat to steep in the broth for 20 minutes.
Lift the meat out of the broth and slice it across the grain. Serve with apfelkren and a choice of raw and cooked vegetables, and keep the broth for soup.
For the apfelkren, cook 1 pound of cored, peeled, grated Golden Delicious apples until very mushy. Blend them with 1 tablespoon wine vinegar, 1 tablespoon lemon juice, and 3 tablespoons prepared horseradish.
Better meat, delivered.
Premium cuts shipped to your door. Skip the grocery store and cook with quality you can taste.
Shop Meatzy →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
