Boiled Beef Tafel Spitz Recipes

TAFELSPITZ (BOILED BEEF AUSTRIAN STYLE)

Steps:

• Put beef and bones into a soup pot and add water to cover.
• Add salt, peppercorns and cleaned vegetables.
• Bring to a boil, lower heat and simmer about 3 hours or until beef is tender, but not falling apart.
• Strain the bouillon and season to taste with salt, white pepper and nutmeg.
• Save and serve as first course.
• Slice beef and vegetables and serve with plain horseradish, apple-horseradish sauce or Chive Sauce.
• To make the Chive Sauce, Soak bread crumbs in cold water then squeeze dry.
• Combine bread crumbs and egg yolks in Cuisinart.
• Add olive oil a little at a time.
• Season with salt, pepper, sugar and vinegar.
• Add chives and mix well.

BOILED BEEF: TAFEL SPITZ

Steps:

• In a medium pot add the vegetable consomme and bring to a boil. Add the diced carrot, celery root, and leeks. Cook for 2 to 3 minutes and add the grated horseradish. Let the consomme simmer for 15 minutes.
• Next add the tenderloin, cover the pot and cook until the desired temperature. Approximately 9 minutes for medium. Remove the tenderloin and allow to rest for at least 10 minutes. Meanwhile, strain the consomme and continue to reduce over high heat.
• When ready to serve, add the creme fraiche, season with salt and pepper, and incorporate the 2 ounces of the butter. The sauce should coat the back of a spoon. To present the dish, slice the tenderloin, and serve with the reduced sauce.

AUSTRIAN TAFELSPITZ

Steps:

• Heat 2 quart water with salt. Add beef; bring to a boil. Skim foam from surface until clear. Partially cover pot; simmer 1-1/2 hours.
• Cut leeks in 2-inch pieces, then cut in half lengthwise. Add leeks, onion, carrots, celery, and potatoes to beef. Cook until beef and vegetables are tender.
• Cut beef into 1/2 inch slices.
• Cut gherkins lengthwise in thin slices, leaving 1 end uncut. Spread out slices like a fan - garnish beef with gherkins.
• Serve vegetables in a separate dish with 4 tablespoons cooking liquid spooned over the top. Garnish with parsley.

TAFELSPITZ (BOILED BEEF)

Steps:

• Fill a large pot with 5 quarts of cold water; wash marrow bones, add to water and bring to a boil.
• Meanwhile, remove any sinew from the roast, but leave on the fat.
• Place the roast, bay leaves, peppercorns, and juniper berries into the water and let simmer, on low heat for 2 to 2 1/2 hours, skimming fat off the surface of the water.
• Cut the onion in half and fry, cut side down, in a dry cast iron skillet until dark brown.
• Cut the remaining vegetables into large cubes and add them, along with the onion, to the pot; simmer until the meat is really tender, another hour.
• Remove the meat; strain the liquid, then place the meat back in the liquid.
• To serve: Slice the meat and arrange on a warmed platter. Pour over a little of the cooking liquid, season with salt and sprinkle with chives. Serve with crispy fried potatoes, chive sauce, and apple-horseradish sauce.