Tafelspitz
Beef rump boiled in a clear broth, with apple horseradish and fried potatoes.
Ingredients
For 6 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Boil three litres of water with the root vegetables, bay and peppercorns and lower the beef into it.
Skim, and hold it just below a simmer for two and a half hours, never letting it bubble.
Halve the onions and char the cut faces black on a dry pan; they give the broth its colour.
Add the charred onion and the marrow bones to the pot for the last hour.
Grate the apples and mix them with the horseradish; that is Apfelkren, and it is made just before serving.
Boil the potatoes, slice them and fry them in butter until browned.
Slice the meat across the grain, serve the broth separately and the meat with the horseradish, potatoes and chives.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: RobertK · CC BY-SA 2.5