Table Point Boiled Beef and Vegetables (Tafelspitz)
Cooked according to classic preparation rules, tafelspitz (literally translated: the point of the table) is known to have been Austrian Hungarian Emperor Francis Joseph's favourite meal. Viennese tafelspitz for Austrians is a whole special culinary science prepared with a special cut of beef. It is not a pot roast. The authentic Tafelspitz requires a custom-cut fresh piece of the hind part of beef (comparable to the American tri tip, also called silver tip); on the North American market, a substitute can be fresh beef chuck brisket (not corned brisket). The secrets of a juicy Tafelspitz are he
Source and licence
"Table Point Boiled Beef and Vegetables (Tafelspitz)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Table_Point_Boiled_Beef_and_Vegetables_(Tafelspitz), revision 4494414), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Table_Point_Boiled_Beef_and_Vegetables_(Tafelspitz)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4494414
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 2½ pounds (1200 g) fresh beef brisket, silverside, or sirloin
- 3 whole cloves garlic, slightly crushed and peeled
- 3 whole green (freeze dried) or white peppercorns
- 2 juniper berries (you may substitute with 1 bay leaf)
- 3 ea. (4 oz / 110 g) whole medium size carrots, peeled and trimmed
- 1 ea. (2 oz / 55 g) small-medium onion, unpeeled, trimmed, and halved
- 3 sprigs fresh parsley
Method
- Fill a 5-quart (700 ml) Dutch oven with water, season it with salt, and bring to a rolling boil over medium heat.
- When the water boils, add meat, garlic, peppercorns, and juniper berries, then cover the pot.
- Bring the water to a boil again and add carrots, onion, and parsley. Cover and let everything simmer for 60 minutes.
- Turn the meat over, add salt, and let everything cook, covered, for 90 additional minutes.
- Switch off the heat, and let the meat steep for 20 minutes.
- Remove the meat from the broth and cut meat across the grain when you serve it.
- Serve tafelspitz with apfelkren (see notes) and your choice of raw and cooked vegetables.