tafelspitz
Next Dish: Mulgikapsad
Tafelspitz is a traditional Austrian dish that primarily consists of boiled beef in broth, served with a mix of minced apples and horseradish. It is often accompanied by roasted potatoes and sometimes garnished with chives. The name Tafelspitz translates to the "point of the table", referring to the cut of meat traditionally used in the dish, which is the triangular tip of the beef. This dish was a favorite of Emperor Franz Joseph I of Austria.
Recipe
Ingredients:
3.5 lbs beef top round or bottom round roast
1 onion, halved
2 carrots, peeled and chopped
2 leeks, cleaned and chopped
1 parsley root, peeled and chopped (optional)
2 bay leaves
10 peppercorns
Salt to taste
Chopped fresh chives for garnish
Instructions:
Rinse the beef under cold water and pat dry with paper towels.
In a large pot, place the beef, onion, carrots, leeks, parsley root (if using), bay leaves, peppercorns, and salt.
Add enough water to the pot to cover the ingredients.
Bring the water to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for about 3 hours, or until the beef is tender.
Once the beef is cooked, remove it from the pot and let it rest for a few minutes.
Strain the broth through a fine-mesh sieve and discard the vegetables and spices.
Slice the beef against the grain and serve it with the strained broth. Garnish with chopped fresh chives.