Tafelspitz (Boiled Beef Austrian Style)
photo by Elmotoo
- Ready In:
- 3hrs 20mins
- Ingredients:
- 16
- Serves:
-
8
ingredients
- 1814.36 g beef chuck
- beef bone
- 9.85 ml salt
- 6 peppercorns
- bouquet garni
- 2 carrots
- 2 stalk celery
- 1 leek
- 2 onions
-
Sauce
- 473.18 ml white breadcrumbs, very fine
- 4 hard cooked egg yolks
- 118.29 ml olive oil
- salt and pepper
- 4.92 ml sugar
- 4.92 ml vinegar
- 29.58 ml chives, minced
directions
- 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.
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Reviews
-
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!