Delicate and juicy - beef - Captain's Dinner

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 As you can see it also works without the roasted onions, but you get better results when you roast them.

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

Nice side effect: you can use the meat stock for another dish

(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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March 20th, 2018 | starter

Wild garlic aioli without egg

I bought the first bunch of wild garlic on the market. You might think it’s finally spring! In our garden, the wild garlic, however, has only dared one to two centimeters to the frosty air. No matter, now begins the delicious wild garlic time, which then merges seamlessly into the culinary at least as great asparagus time. Under the motto “It does not get any greener”, I stirred up a wild garlic aioli for you as a prelude.