Tafelspitz (Boiled Beef Austrian Style) |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 10 |
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On the recipe that I found in my grandmothers recipe box, it says every restaurant in Vienna serves Tafelspitz. Ingredients:
4 lbs beef chuck |
beef bone |
2 teaspoons salt |
6 peppercorns |
bouquet garni |
2 carrots |
2 stalks celery |
1 leek |
2 onions |
2 cups white breadcrumbs, very fine |
4 hard cooked egg yolks |
1/2 cup olive oil |
salt and pepper |
1 teaspoon sugar |
1 teaspoon vinegar |
2 tablespoons chives, minced |
Directions:
1. Put beef and bones into a soup pot and add water to cover.
2. Add salt, peppercorns and cleaned vegetables.
3. Bring to a boil, lower heat and simmer about 3 hours or until beef is tender, but not falling apart.
4. Strain the bouillon and season to taste with salt, white pepper and nutmeg.
5. Save and serve as first course.
6. Slice beef and vegetables and serve with plain horseradish, apple-horseradish sauce or Chive Sauce.
7. To make the Chive Sauce, Soak bread crumbs in cold water then squeeze dry.
8. Combine bread crumbs and egg yolks in Cuisinart.
9. Add olive oil a little at a time.
10. Season with salt, pepper, sugar and vinegar.
11. Add chives and mix well.
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