Tafelspitz

Prepare

1. 🥄Step 1
2. 🔥Slice the unpeeled onion in half widthways and fry off the cut surfaces without fat until fairly well browned.

Steps

1. 🔥Step 2
2. 🧂Put around 3 litres of water into a large saucepan.

Cook

1. 🧂Add the root vegetables, leek, halves of onion, bay leaves, and peppercorns and bring to a boil.
2. 🍳Add the washed meat and bones and, depending on the type of meat, allow to cook until softened in gently simmering water, which will take around 2 1⁄2 – 3 hours.

Steps

1. 🍳Add more water as required and skim off any foam from the surface.
2. 🫇Step 3

Prepare

1. 🫇Season well with salt, but only after a good 2 hours.

Steps

1. 🍽️Step 4
2. 🌿Once the meat has softened, remove it from the pan and keep it warm in some of the liquid from the soup.

Prepare

1. 🌿Season the remainder of the soup again with salt to taste, and strain it (optional).
2. ✨Serve with semolina dumplings or "Frittaten" (sliced pancakes - a traditional Austrian soup garnish) and freshly chopped chives as a starter.
3. 🥄Afterwards, slice the boiled beef by cutting on the bias and arrange it on pre-heated plates, or serve in the hot soup in a decorative soup tureen.

Steps

1. ✨Step 5

Prepare

1. 🥄Serve with roast potatoes, a bread and horseradish mix, green beans in a dill sauce, or creamed spinach and chive sauce.

Cook

1. 🔥If the root vegetables are to be served at the same time, cook some of them separately to be served al dente.