Austrian Tafelspitz Food

AUSTRIAN TAFELSPITZ

Steps:

• 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.
• 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.
• Cut beef into 1/2 inch slices.
• Cut gherkins lengthwise in thin slices, leaving 1 end uncut. Spread out slices like a fan - garnish beef with gherkins.
• Serve vegetables in a separate dish with 4 tablespoons cooking liquid spooned over the top. Garnish with parsley.

TAFELSPITZ (BOILED BEEF AUSTRIAN STYLE)

Steps:

• Put beef and bones into a soup pot and add water to cover.
• Add salt, peppercorns and cleaned vegetables.
• Bring to a boil, lower heat and simmer about 3 hours or until beef is tender, but not falling apart.
• Strain the bouillon and season to taste with salt, white pepper and nutmeg.
• Save and serve as first course.
• Slice beef and vegetables and serve with plain horseradish, apple-horseradish sauce or Chive Sauce.
• To make the Chive Sauce, Soak bread crumbs in cold water then squeeze dry.
• Combine bread crumbs and egg yolks in Cuisinart.
• Add olive oil a little at a time.
• Season with salt, pepper, sugar and vinegar.
• Add chives and mix well.

AUSTRIAN TAFELSPITZ WITH APPLE-HORSERADISH SAUCE (EMPEROR'S BOILED BEEF)

Steps:

• Rinse beef bones and place in a large pot, cover with water, add salt to taste, and bring to a boil. Add beef roast and bring back to a boil, making sure roast is covered by water. Skim frothy liquid several times if necessary. Reduce heat and let simmer for 1 hour.
• Stir onions, carrots, celery, leek, garlic, parsley, bay leaf, and more salt to soup. Bring to a boil, skimming off froth on top as necessary.
• Cover and continue to simmer until beef can be easily pierced with a sharp knife point, about 2 hours.
• During the last half hour of cook time, prepare apple-horseradish sauce. Place apples in a small saucepan and add sugar and vinegar. Cook over low heat for 10 to 12 minutes. Let cool, about 5 minutes. Stir in horseradish and season with salt and pepper.
• Remove meat to a heated serving platter. Strain stock through a fine sieve and add nutmeg and salt to taste. Reserve stock. Toss vegetables and bones. Slice meat across the grain and pour a little stock over it; garnish with chives.