Nichts versäumen! Ganz frische Neuigkeiten aus der ichkoche.at-Küche! Jetzt kostenlos bestellen!

Tafelspitz (Boiled Beef) with classic side dishes

Zutaten

Portionen: 6

  • 1 piece Round of beef (approx. 2 kg)
  • 750 g Beef bones
  • 3 pieces Carrots
  • 3 pieces Turnips/parsnips
  • 1 piece Celeriac (small)
  • 1 piece Onion
  • 2 leaves Bay
  • 10 pieces Peppercorns
  • 2 pieces Juniper berries
  • Salt
  • Chives (chopped)
Auf die Einkaufsliste

Zubereitung

  1. Fill a large pot with about 5 liters of cold water. Wash the bones and boil in the water. Remove the sinew and skin from the beef but leave the fat on. Place the meat, bay leaves, peppercorns and juniper berries in the water and simmer just below boiling point on low heat for about 2–2 1/2 hours, regularly skimming off the fat.
    Halve the unpeeled onion, and fry, without fat, preferably in old pan, on the cut surface until dark brown.
    Cut the vegetables into large cubes and add with the onion to the meat. Simmer for another hour until the meat is really tender. (Test the meat with a fork to see if it’s ready: the fork should slide in easily when the meat is ready). Remove the meat, strain the soup, and put the meat back in the soup for a while.
    Take note: as long as the meat is sitting in the soup, don’t add salt, otherwise it will become red and dry up.
    Slice the meat, and arrange on a warmed plate. Pour over a little soup, add salt to taste, and sprinkle with chives. Serve with extra-crispy fried potatoes, chive sauce and apple-horseradish sauce.

  • Anzahl Zugriffe: 13810
  • So kommt das Rezept an info
    close

    Wow, schaut gut aus!

    Werde ich nachkochen!

    Ist nicht so meins!

Die Redaktion empfiehlt aktuell diese Themen

Hilfreiche Videos zum Rezept

Ähnliche Rezepte

Kommentare0

Tafelspitz (Boiled Beef) with classic side dishes

Kommentar hinzufügen

Für Kommentare, bitte einloggen oder registrieren. Facebook login

Rund ums Kochen

Aktuelle Usersuche zu Tafelspitz (Boiled Beef) with classic side dishes