Traditional Viennese Tafelspitz Step By Step
Step by step instructions and for traditional Viennese Tafelspitz recipe cooked with beef bones, dark roasted onions, garlic, pepper, bay leaves, juniper berries, lovage and soup vegetables.
Zutaten
- 4 lbs Tafelspitz (cap of rump) ~2 kilogram
- 1 lbs beef bones ~500 gram
- 1 teaspoon pepper corns
- 3 bay leaves
- 1 teaspoon juniper berries
- 1 tablespoon lovage
- soup vegetables 2 carrots, slice of celery root, 1 parsnip, 1 turnip, bit of leek, parsley
- 2 brown onions
- 4 cloves garlic or more
- coarse salt for serving
- chives for serving
Anleitung
- Blanch the bones: place the bones in a pot and pour with hot water. Strain the water and rinse the bones in a sieve with warm water.
- Add bones, all the spices and halved garlic to a large pot. Bring to boil with 3 liters of cold water (~12 cups). Don't add salt yet.
- Meanwhile, halve the onions and roast in a pan until dark brown. Add to pot. Don't peel onion. This improves the taste and adds a nice brown color to the broth.
- When the water boils, add the meat. It should be fully covered with the liquid. Add more water if necessary.Cook for 3-4 hours on medium to low temperature.
- 1 hour before it is finished, add soup vegetables. (You can peel them, but don't cut into small pieces yet.) Don't let the soup veggies cook in the soup for too long, otherwise it becomes too sweet.
- When the meat is tender, sieve. Save the beef broth in another pot.
- If you want an extra clear broth, sieve through a cloth.
- Cut Tafelspitz into thin slices, against the fibers.
- To serve, place slices on a plate and pour with some soup. The Tafelspitz should always be covered with soup, otherwise it will dry out. Garnish with chives and carrots. Sprinkle with salt.
--------------------------------------
Oktober 26, 2023(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen
https://www.vienna-sunday.kitchen/viennese-tafelspitz-step-by-step-with-video/