Tafelspitz with seasonal veggies


Tafelspitz

  • 1 kg Tafelspitz (beef from ox) or roast beef
  • 1 Onion
  • 1 Carrot
  • 1 clove Celeriac
  • 1 Leek
  • 8-10 Parsley stalks
  • fresh Thyme
  • 2 Bay leaves
  • 8-10 White peppercorns
  • Salt

Cover the meat with water in a saucepan. Bring it to boil for a few minutes. Take the meat out and rinse it with water. Put the meat back in the saucepan with new water, make it boil again.

In the meantime prepare the vegetables and spices. Cut the onion, the leek, the celeriac and the carrot in smaller pieces. Add it all into the water and simmer together with the meat for 1,5 – 2 hours.

After 2 hours take out the meat and let it cool, strain the stock and save it for another time. Put the meat back in the saucepan and put a weight on it, for example a mortar. Leave it for a couple of hours.

Sauce

  • 2 hardboiled Eggs
  • 1 Red onion
  • 2 tbsp Capers
  • 1 dl Parsley
  • 1 small Pickled gherkin
  • 2 tbsp Horse radish

We served our Tafelspitz with potatoes, carrots, leek and radishes that we boiled in the stock.

Music: Salem al Fakir’s singel – Keep on Walking

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