Ingredients with Measurements:
- 2 lbs. beef tafelspitz
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 bay leaves
- 6 peppercorns
- 4 cups beef broth
- 2 apples, thinly sliced
- 2 celery stalks, thinly sliced
- 1/4 cup chopped parsley
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Sharp knife
- Cutting board
- Mixing bowl
Step-by-step instructions:
1. In a large pot, combine the tafelspitz, onion, carrots, celery, bay leaves, peppercorns, and beef broth. Bring to a boil, then reduce heat to low and simmer for 2-3 hours, or until the meat is tender.
2. While the tafelspitz is cooking, prepare the apple and celery salad. In a mixing bowl, combine the sliced apples, sliced celery, chopped parsley, apple cider vinegar, olive oil, salt, and pepper. Toss to combine and set aside.
3. Once the tafelspitz is cooked, remove it from the pot and let it rest for 10 minutes. Slice the meat thinly against the grain.
4. Serve the sliced tafelspitz with the apple and celery salad on the side.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Simmer at low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 20g
Carbohydrates: 20g
Protein: 35g
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Apple cider vinegar can be substituted with white wine vinegar or lemon juice.
Variations:
- Add boiled potatoes to the dish for a more filling meal.
- Substitute the apple and celery salad with a traditional horseradish sauce.
Tips and tricks:
- Make sure to slice the tafelspitz against the grain to ensure tenderness.
- Let the tafelspitz rest before slicing to retain its juices.
- Use a sharp knife to slice the meat thinly.
Storage instructions:
Store the leftover tafelspitz and apple and celery salad separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tafelspitz in a pot with a little bit of beef broth over low heat until heated through. Reheat the apple and celery salad in a microwave-safe dish for 30 seconds.
Presentation ideas:
Serve the sliced tafelspitz on a platter with the apple and celery salad on the side. Garnish with fresh parsley or chives.
Garnishes:
Fresh parsley or chives
Pairings:
- Serve with a side of boiled potatoes or mashed potatoes.
- Pair with a glass of red wine, such as Pinot Noir or Cabernet Sauvignon.
Suggested side dishes:
- Boiled potatoes or mashed potatoes
- Steamed vegetables, such as green beans or carrots
Troubleshooting advice:
- If the tafelspitz is tough, it may not have cooked long enough. Simmer for an additional 30 minutes to 1 hour until tender.
Food safety advice:
- Make sure to cook the tafelspitz 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 made from beef boiled in broth with vegetables. It is typically served with horseradish sauce and boiled potatoes.
Flavor profiles:
The tafelspitz is savory and tender, while the apple and celery salad is tangy and refreshing.
Serving suggestions:
Serve the tafelspitz and apple and celery salad as a main course for a hearty meal.
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Region: Austrian