Ingredients with Measurements:
- 2 lbs beef Tafelspitz
- 4 cups beef broth
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 bay leaf
- 1 tsp whole peppercorns
- 4 medium beetroots, peeled and sliced
- 1/2 cup sour cream
- 1/4 cup horseradish
- 1 tbsp lemon juice
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Blender or food processor
Step-by-step instructions:
1. In a large pot, combine the beef broth, chopped onion, carrots, celery, bay leaf, and whole peppercorns. Bring to a boil.
2. Add the Tafelspitz to the pot and reduce the heat to a simmer. Cover and cook for 2-3 hours or until the meat is tender.
3. Remove the Tafelspitz from the pot and let it rest for 10 minutes before slicing it thinly.
4. While the meat is resting, add the sliced beetroots to the pot and cook until tender.
5. In a blender or food processor, combine the cooked beetroots, sour cream, horseradish, lemon juice, salt, and pepper. Blend until smooth.
6. Serve the sliced Tafelspitz with the beetroot and horseradish sauce on the side.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 18g
Carbohydrates: 20g
Protein: 40g
Substitutions for ingredients:
- Beef broth can be substituted with vegetable broth or water.
- Sour cream can be substituted with Greek yogurt or crème fraîche.
- Horseradish can be substituted with wasabi or Dijon mustard.
Variations:
- Add roasted potatoes or carrots as a side dish.
- Use a different type of meat, such as pork or chicken.
- Add fresh herbs, such as parsley or dill, to the beetroot and horseradish sauce.
Tips and tricks:
- Let the Tafelspitz rest before slicing it to ensure it stays juicy.
- Use a sharp knife to slice the meat thinly.
- Adjust the amount of horseradish to your liking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Tafelspitz and beetroot and horseradish sauce in a microwave or on the stove.
Presentation ideas:
Serve the Tafelspitz and beetroot and horseradish sauce on a large platter.
Garnishes:
Garnish with fresh herbs, such as parsley or dill.
Pairings:
Pair with a glass of red wine, such as Cabernet Sauvignon or Pinot Noir.
Suggested side dishes:
Roasted potatoes or carrots.
Troubleshooting advice:
If the Tafelspitz is tough, it may need to cook for a longer period of time.
Food safety advice:
Make sure the Tafelspitz is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Tafelspitz is a traditional Austrian dish made from beef boiled in broth.
Flavor profiles:
The Tafelspitz is tender and juicy, while the beetroot and horseradish sauce adds a tangy and spicy flavor.
Serving suggestions:
Serve the Tafelspitz and beetroot and horseradish sauce with a side of roasted potatoes or carrots for a complete meal.
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Region: Austrian