Tafelspitz - Austrian Prime Boiled Beef
Tafelspitz - a national dish from Austria and an excellent pick for a Christmas menu main course. Boil high-quality beef, with vegetables and traditional flavoring in water, and serve Tafelspitz with roasted potatoes, apple horseradish, and chive sauce.
1 Mirepoix 600 g Tafelspitz Tafelspitz is part of the beef hindquarter. It forms the flat end of the beef rump, tapering to the tail. 1 teaspoon salt 8 pcs peppercorns 1 teaspoon lovage 1 stock cube 1-2 cloves garlic ¼ Onion
Fill a large soup pot ⅔ full with water. Add all the other ingredients (except the meat) and bring the water to a boil. Once the water boils, add the meat and let it cook for 2.5 hours. Put the lid of the pot at an angle during this process. After 2.5 hours strain the soup to separate it from the greens. Place the cooked Tafelspitz on a cutting board and slice it into finger-thick slices.
Use the cooked soup right away as an appetizer.
Now you can serve the soup with an addition of your choice. (I opted for a noodle soup here). You can also use frittatas, liver dumplings, semolina gnocchi, here. Whatever you fancy.
What to serve with Tafelspitz?
Serving: 1 serving | Calories: 421 kcal | Carbohydrates: 2 g | Protein: 28 g | Fat: 33 g | Saturated Fat: 14 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 14 g | Cholesterol: 105 mg | Sodium: 656 mg | Potassium: 505 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 12 IU | Vitamin C: 1 mg | Calcium: 23 mg | Iron: 4 mg