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