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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

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