Tafelspitz Food

TAFELSPITZ (BOILED BEEF AUSTRIAN STYLE)

Tafelspitz (Boiled Beef Austrian Style) image

On the recipe that I found in my grandmothers recipe box, it says every restaurant in Vienna serves Tafelspitz.

Provided by Member 610488

Categories One Dish Meal

Time 3h20m

Yield 8-10 serving(s)

Number Of Ingredients 16

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

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

Austrian Tafelspitz image

Tafelspitz is boiled beef in broth, Viennese style and is a typical Austrian dish. The beef is simmered along with root vegetables and spices in the broth. It is usually served with roasted slices of potato and a mix of minced apples and horseradish or sour cream mixed with horseradish. Franz Joseph I, Emperor of Austria, was a great lover of Tafelspitz. According to the 1912 official cookery textbook used in domestic science schools of the Austro-Hungarian Empire, "His Majesty's private table is never without a fine piece of boiled beef, which is one of his favorite dishes." Tafelspitz is considered to be the national dish of Austria.

Provided by CaliforniaJan

Categories Meat

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

3 lbs beef brisket
2 quarts water
1 teaspoon salt
2 leeks, white part only
1 onion, cut into rings
2 large carrots, peeled, cut into thin sticks
4 celery ribs, cut into thin strips
6 small red potatoes, scrubbed
6 gherkins
parsley
apple, slices
sour cream
horseradish

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.

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