Tafelspitz (Boiled Beef Austrian Style)

Celticevergreen's Note:

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

• Total Time: 3 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 3 hrs

Ingredients:

Servings: 8

• 4 lbs beef chuck
• beef bone
• 2 teaspoons salt
• 6 peppercorns
• bouquet garni
• 2 carrots
• 2 stalks celery
• 1 leek
• 2 onions

Sauce

• 2 cups white breadcrumbs , very fine
• 4 hard cooked egg yolks
• ½ cup olive oil
• salt and pepper
• 1 teaspoon sugar
• 1 teaspoon vinegar
• 2 tablespoons chives , minced

Directions:

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

Reviews

[Elmotoo]

So simple & so delicious! The sauce is really nice too but I found these proportions a bit off. I used more than 1/2c olive oil (maybe I squeezed my bread crumbs too much?), i wished I had used more chives (used 1/4c as it was) and I used probably 1TB vinegar before I noticed it. I served the whole thing over noodles & everyone loved it! Made for ZWT4!