Tafelspitz

Beef · world favourite.

Ingredients

• 1.5kg Beef Brisket
• 1 bunch Carrots
• 1 Celeriac
• 2 Parsnips
• Sprigs of fresh Parsley
• 1/2 Leek
• 1 large Onion
• 2 Bay Leaf
• 5 Peppercorns
• Pinch Salt

Method

1. Fry — Slice the unpeeled onion in half widthways and fry off the cut surfaces without fat until fairly well browned.
2. Continue cooking — Put around 3 litres of water into a large saucepan.
3. Bring to a boil — Add the root vegetables, leek, halves of onion, bay leaves, and peppercorns and bring to a boil.
4. Simmer — Add the washed meat and bones and, depending on the type of meat, allow to cook until softened in gently simmering water, which will take around 2 1⁄2 – 3 hours.
5. Add ingredients — Add more water as required and skim off any foam from the surface.
6. Season — Season well with salt, but only after a good 2 hours.
7. Continue cooking — Once the meat has softened, remove it from the pan and keep it warm in some of the liquid from the soup.
8. Season — Season the remainder of the soup again with salt to taste, and strain it (optional).
9. Serve — Serve with semolina dumplings or "Frittaten" (sliced pancakes - a traditional Austrian soup garnish) and freshly chopped chives as a starter.
10. Bring to a boil — Afterwards, slice the boiled beef by cutting on the bias and arrange it on pre-heated plates, or serve in the hot soup in a decorative soup tureen.
11. Serve — Serve with roast potatoes, a bread and horseradish mix, green beans in a dill sauce, or creamed spinach and chive sauce.
12. Serve — If the root vegetables are to be served at the same time, cook some of them separately to be served al dente.

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