Ingredients with Measurements:
- 3 lbs beef brisket
- 1 onion, peeled and quartered
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 leek, chopped
- 1 bay leaf
- 10 peppercorns
- 1 tsp salt
- 1 cup sour cream
- 1/4 cup grated horseradish
- 1 tbsp lemon juice
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Cheesecloth
- Kitchen twine
- Mixing bowl
Step-by-step instructions:
1. In a large pot, add the beef brisket, onion, carrots, celery, leek, bay leaf, peppercorns, and salt. Cover with water and bring to a boil.
2. Reduce heat to low and simmer for 2-3 hours, or until the beef is tender.
3. Remove the beef from the pot and wrap it in cheesecloth. Tie with kitchen twine to form a neat package.
4. Strain the broth and reserve 2 cups for the horseradish cream.
5. In a mixing bowl, combine the sour cream, grated horseradish, lemon juice, and reserved broth. Mix well and season with salt and pepper to taste.
6. Slice the beef and serve with the horseradish cream.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
5. Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 28g
Carbohydrates: 7g
Protein: 42g
Substitutions for ingredients:
- Beef brisket can be substituted with beef sirloin or flank steak.
- Horseradish can be substituted with wasabi or Dijon mustard.
Variations:
- Serve with boiled potatoes and steamed vegetables.
- Add a dollop of cranberry sauce on top of the beef for a sweet and tangy flavor.
Tips and tricks:
- Use a sharp knife to slice the beef thinly.
- Make sure to tie the cheesecloth package tightly to prevent the beef from falling apart.
- Let the beef rest for a few minutes before slicing to allow the juices to redistribute.
Storage instructions:
Refrigerate leftover beef and horseradish cream in separate airtight containers for up to 3 days.
Reheating instructions:
Reheat the beef in a covered dish in the oven at 350°F for 10-15 minutes. Reheat the horseradish cream in a saucepan over low heat, stirring occasionally.
Presentation ideas:
Arrange the sliced beef on a platter and spoon the horseradish cream on top. Garnish with fresh herbs such as parsley or chives.
Garnishes:
Fresh herbs such as parsley or chives.
Pairings:
- Serve with a crisp green salad.
- Pair with a glass of Austrian Grüner Veltliner wine.
Suggested side dishes:
- Boiled potatoes
- Steamed vegetables such as carrots, green beans, or broccoli
Troubleshooting advice:
- If the beef is tough, simmer for an additional 30 minutes to 1 hour until tender.
- If the horseradish cream is too thick, add more reserved broth to thin it out.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Tafelspitz is a traditional Austrian dish that originated in Vienna in the 19th century. It is typically made with beef brisket and served with horseradish cream and boiled potatoes.
Flavor profiles:
The beef is tender and flavorful, while the horseradish cream adds a tangy and spicy kick.
Serving suggestions:
Serve on a large platter with the horseradish cream on the side for guests to help themselves.
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Region: Austrian