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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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Tafelspitz is boiled beef in broth, Viennese style and is a typical Austrian dish. The beef is simmered along with root vegetables and spices in the broth. It is usually served with roasted slices of potato and a mix of minced apples and horseradish or sour cream mixed with horseradish. Franz Joseph I, Emperor of Austria, was a great lover of Tafelspitz. According to the 1912 official cookery textbook used in domestic science schools of the Austro-Hungarian Empire, His Majesty's private table is never without a fine piece of boiled beef, which is one of his favorite dishes. Tafelspitz is considered to be the national dish of Austria. Ingredients:
3 lbs beef brisket |
2 quarts water |
1 teaspoon salt |
2 leeks, white part only |
1 onion, cut into rings |
2 large carrots, peeled, cut into thin sticks |
4 celery ribs, cut into thin strips |
6 small red potatoes, scrubbed |
6 gherkins |
parsley |
apple, slices |
sour cream |
horseradish |
Directions:
1. 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.
2. 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.
3. Cut beef into 1/2 inch slices.
4. Cut gherkins lengthwise in thin slices, leaving 1 end uncut. Spread out slices like a fan - garnish beef with gherkins.
5. Serve vegetables in a separate dish with 4 tablespoons cooking liquid spooned over the top. Garnish with parsley.
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