Tender beef with tradition
Tafelspitz is considered one of the finest specialties of Viennese cuisine. Gently cooked in aromatic broth, the beef remains particularly juicy and develops its fine taste.
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Preparation & ingredients
INGREDIENTS
1 onion
1 bunch of root vegetables
1/2 piece of leek 2 bay leaves leek
2 bay leaves
peppercorns
approx. 1.5 kg boiled beef
beef bones
salt
Step 1
Cut the unpeeled onion in half crosswise and fry the cut surfaces without fat in a pan until dark.
Step 2
Heat approx. 3 liters of water in a large pan. Add the root vegetables, leek, sautéed onion halves, bay leaves and a few peppercorns and bring to the boil. Add the meat and bones and cook over a low heat for 2½-3 hours until soft. Add a little water as required and skim off the foam regularly.
Step 3
After around 2 hours, season generously with salt to keep the meat tender. As soon as the boiled beef is tender, remove and keep warm in some of the skimmed soup. Season the rest of the soup with salt again if necessary and strain.
Step 4
Cut the boiled beef into slices across the grain and arrange on plates or serve directly in the hot soup.
Step 5
Accompanied by roasted potatoes, breadcrumbs, dill beans, creamed spinach and chive sauce.
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