Captains Dinner Logo
to top

Delicate and juicy - beef

May 10th, 2018 | main dishes

Tafelspitz [boiled fillet] – Austrian cuisine’s classic. Needs a bit of time, but requires little work. And best of all, the beef stays super-juicy as it is cooked in broth. Together with asparagus or the Frankfurt Green Sauce a real Sunday roast.

Delicate and juicy - beef

The cap of rump you use for this recipe is a high-quality part of the tail of beef, which is covered on one side with a layer of fatty tissue. These should not be removed under any circumstances! Important in preparation: Put the meat in boiling water to close the pores. In case you put it in cold water, the meat leaches and loses its aroma.

I prefer boiled fillet with green sauce or horseradish sauce. Also for guests, because you can prepare the meat without problems the day before and then warm in the broth again.

Great side effect: You have at the same time a nice meat broth, which you can freeze until further use. Two birds with one stone, so to speak

Boiled Beef

(4 portions – note: the meat must simmer for 2.5 hours)

2 onions
halve unpeeled and fry the cut surfaces in a frying pan with no fat until they are dark brown, almost black
1 parsley root
2 carrots
¼ celeriac
cut into rough pieces
1 clove of unpeeled garlic
slightly crush with the back of a knife
1 TS black peppercorns
2 bay leaves
1 TS salt
put all the ingredients in a saucepan, add 1.5 L of water, bring to the boil
1 kg cap of the rump
put the meat in the boiling water, simmer without lid over mild heat for 2.5 hours, remove the rising foam again and again with a skimmer
lift the meat from the broth, drain and cut into thin slices across the fiber
place a pass cloth (or muslin nappy) in a sieve and strain the broth

Leave me a message

Leave a Reply

Your email address will not be published. Required fields are marked *

Cicchetti mit Pfifferlingen und Parma Schinken Crisp August 25th, 2020 | Vorspeisen

Cicchetti with chanterelles – almost like in Venice

When I think of Venice and Cicchetti I start daydreaming. Normally my dearest captain would be on the Adriatic Sea at this time of year, I would certainly be with him on board and we would have made some nice Cicchetti tours through the beautiful lagoon city. Would. Would have. Subjunctive. Nothing is normal in these Corona times. The ships are not sailing, they have been on anchorage for months. Well, if we can’t go to Venice, we’ll do the cicchetti at home.

read more
Breton galettes with goat merguez and pepper cream March 7th, 2020 | main dishes

Breton galettes with goat merguez and pepper cream

Fine food from France! In Brittany, the thin pancakes made from nutty buckwheat flour are often served with savory fillings, such as a spicy Merguez sausage. Raisins, mint and parsley together with the creamy-fruity pepper sauce balance the spiciness of the merguez. Vive la France!

read more
July 20th, 2018 | main dishes

Plaice Fillet with Lettuce and Peach

Sesame oil, or more precisely roasted sesame oil, makes this simple green salad taste so special. In combination with the sweetness of the peach and the fresh herbs this salad matches perfectly to the crunchy fried plaice. A light and fast summer meal.

read more

Subscribe

Just enter your data, and you will be notified of the latest posts.