Tafelspitz (Boiled Beef)

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READY IN: 3hrs 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Fill a large pot with 5 quarts of cold water; wash marrow bones, add to water and bring to a boil.
  • Meanwhile, remove any sinew from the roast, but leave on the fat.
  • Place the roast, bay leaves, peppercorns, and juniper berries into the water and let simmer, on low heat for 2 to 2 1/2 hours, skimming fat off the surface of the water.
  • Cut the onion in half and fry, cut side down, in a dry cast iron skillet until dark brown.
  • Cut the remaining vegetables into large cubes and add them, along with the onion, to the pot; simmer until the meat is really tender, another hour.
  • Remove the meat; strain the liquid, then place the meat back in the liquid.
  • To serve: Slice the meat and arrange on a warmed platter. Pour over a little of the cooking liquid, season with salt and sprinkle with chives. Serve with crispy fried potatoes, chive sauce, and apple-horseradish sauce.
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