Ingredients
| 2 | kg | Tafelspitz |
| 3.5 | l | water |
| 1 | onion with skin (halved) | |
| 12 | black peppercorns (approx.) | |
| 250 | g | vegetables peeled (equal amounts of carrots, yellow carrots, celeriac and parsley root), ½ leek |
| granuled buillon (as needed) | ||
| chives (chopped, to garnish) | ||
| salt |
Ewalds Tip:
All beef stewing cuts can be prepared in the same way. Only the cooking time depends on the type of meat and its size.
Preparation
Step 1
Brown the unskinned onion halves on their cut sides without oil in a pan lined with aluminium foil until very dark brown.
Step 2
Wash meat briefly with lukewarm water; drain. Bring water to the boil, add meat and cook at a simmer.
Step 3
Keep skimming off the foam that accumulates, and add peppercorns and onion.
Step 4
About 25 minutes before the meat is scheduled to be done, add vegetables, leek and, if desired, granulated bouillon.
Step 5
Remove cooked meat from the broth, cut into finger-thick slices, place on patter and sprinkle with salt and chives.
Step 6
Strain broth and season to taste with salt.
Step 7
Serve with classic accompaniments such as horseradish, apple horseradish, chive sauce or breadcrumb horseradish.
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