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
- 1 cup sour cream
- 2 tbsp Dijon mustard
- 1 tbsp fresh dill, chopped
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Strainer
- Mixing bowl
Step-by-step instructions:
1. In a large pot, add the Tafelspitz, onion, carrots, celery, bay leaves, peppercorns, and beef broth. Bring to a boil over high heat.
2. Reduce the heat to low and let it simmer for 2-3 hours, or until the meat is tender.
3. Remove the Tafelspitz from the pot and let it rest for 10 minutes.
4. Strain the broth and set it aside.
5. In a mixing bowl, whisk together the sour cream, Dijon mustard, and fresh dill. Season with salt and pepper to taste.
6. Slice the Tafelspitz and serve with the mustard and dill sauce.
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
Protein: 40g
Carbohydrates: 10g
Fiber: 2g
Sugar: 4g
Sodium: 800mg
Substitutions for ingredients:
- Beef broth can be substituted with vegetable broth or water.
- Sour cream can be substituted with Greek yogurt or crème fraîche.
- Dijon mustard can be substituted with whole grain mustard or spicy brown mustard.
- Fresh dill can be substituted with dried dill.
Variations:
- Add boiled potatoes and carrots to the dish for a complete meal.
- Use horseradish instead of mustard for a spicier sauce.
- Add chopped pickles to the sauce for a tangy flavor.
Tips and tricks:
- Make sure to let the Tafelspitz rest before slicing to ensure it stays juicy.
- Skim off any fat that rises to the surface of the broth while simmering.
- Use a meat thermometer to ensure the Tafelspitz is cooked to your desired doneness.
Storage instructions:
Store any leftover Tafelspitz and sauce in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Tafelspitz in a microwave or oven until heated through. Reheat the sauce on the stovetop over low heat, stirring frequently.
Presentation ideas:
Serve the Tafelspitz on a platter with the sauce drizzled over the top. Garnish with fresh dill sprigs.
Garnishes:
Fresh dill sprigs
Pairings:
- German-style potato salad
- Roasted Brussels sprouts
- Red cabbage slaw
Suggested side dishes:
- Boiled potatoes
- Roasted root vegetables
- Steamed green beans
Troubleshooting advice:
- If the Tafelspitz is tough, it may need to simmer for longer.
- If the sauce is too thick, add a splash of milk or broth to thin it out.
Food safety advice:
- Make sure to cook the Tafelspitz to an internal temperature of 145°F to ensure it is safe to eat.
- Store any 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 often served with a variety of sauces, including mustard and dill sauce.
Flavor profiles:
The Tafelspitz is tender and flavorful, while the mustard and dill sauce adds a tangy and herbaceous flavor.
Serving suggestions:
Serve the Tafelspitz with boiled potatoes and a side of red cabbage slaw for a classic Austrian meal.
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Region: Austrian