Austria > Tafelspitz

Tafelspitz with Carrot and Parsley Salad Recipe

Ingredients with Measurements:
- 2 lbs beef Tafelspitz
- 2 onions, peeled and quartered
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 bay leaves
- 10 black peppercorns
- 1 tsp salt
- 1 lb carrots, peeled and julienned
- 1 bunch parsley, chopped
- 1/4 cup olive oil
- 2 tbsp white wine vinegar
- Salt and pepper to taste

Special equipment needed:
- Large pot
- Mixing bowl

Step-by-step instructions:

1. In a large pot, add the Tafelspitz, onions, chopped carrots, celery, bay leaves, black peppercorns, and salt. Cover with water and bring to a boil.

2. Reduce heat to low and let simmer for 2-3 hours or until the meat is tender.

3. Remove the Tafelspitz from the pot and let rest for 10 minutes before slicing.

4. In a mixing bowl, combine the julienned carrots, chopped parsley, olive oil, white wine vinegar, salt, and pepper. Mix well.

5. Serve the sliced Tafelspitz with the carrot and parsley salad on the side.


Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
Temperature:
Simmer on low heat
Serving size:
4-6 servings

Nutritional information:
Calories per serving: 400
Fat: 20g
Carbohydrates: 20g
Protein: 35g

Substitutions for ingredients:
- Beef Tafelspitz can be substituted with beef brisket or sirloin.
- White wine vinegar can be substituted with apple cider vinegar or lemon juice.

Variations:
- Add sliced potatoes to the pot with the Tafelspitz for a heartier meal.
- Top the sliced Tafelspitz with horseradish sauce for added flavor.

Tips and tricks:
- Skim the foam off the top of the pot while simmering to keep the broth clear.
- Let the Tafelspitz rest before slicing to ensure the juices are distributed evenly.

Storage instructions:
Refrigerate any leftovers in an airtight container for up to 3 days.

Reheating instructions:
Reheat the Tafelspitz in a pot with the broth until heated through.

Presentation ideas:
Serve the Tafelspitz on a platter with the carrot and parsley salad on the side.

Garnishes:
Garnish with fresh parsley or chives.

Pairings:
Pair with a glass of red wine, such as Pinot Noir or Cabernet Sauvignon.

Suggested side dishes:
Serve with boiled potatoes or roasted vegetables.

Troubleshooting advice:
If the broth becomes too salty, add more water to dilute it.

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 flavorful, while the carrot and parsley salad adds a fresh and tangy element to the dish.

Serving suggestions:
Serve as a main course for a hearty dinner.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Austrian

Taste: Savory, Herby, Tangy, Earthy, Fresh