Viennese Meat - Tafelspitz

Meat 671 Last Update: Mar 22, 2021 Created: Mar 22, 2021 0 0 0
Viennese Meat - Tafelspitz
  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: 3 hours 45
  • Calories: -
  • Difficulty: Easy
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This dish can compete in popularity with Viennese schnitzel and strudel. Only unlike its rivals, it is better known to native Austrians than tourists.

Ingredients

Directions

  1. Peel the onion, cut in half and fry in a dry skillet on all sides.
  2. In a wide saucepan, boil 3 liters of water, add the meat, marrow bones and fried onions and simmer with a gentle boil for 3 hours. Skim off the foam from time to time.
  3. Peel the carrots and cut them in half lengthwise. Peel the celery root and cut into medium cubes. Cut the leeks (only the white part) in half lengthwise, rinse well, cut into half rings. Place vegetables and peppercorns in a saucepan with the meat and cook for another 30 minutes.
  4. Remove the meat from the pan and cut into 1–1.5 cm slices.
  5. Strain the stock and transfer to a clean saucepan. Put the broth on the fire again, add salt, add the marrow bones, chopped meat, some carrots and leeks and bring to a boil again. Remove the pan from heat. Chop the chives into small pieces and sprinkle over the broth.
  6. Serve the Tafelspitz in a saucepan. They eat it like this: for the first, broth with vegetables. Then they take out the brain from the marrow and spread it on croutons. The meat is served with applesauce, chips and creamy horseradish.

Viennese Meat - Tafelspitz



  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: 3 hours 45
  • Calories: -
  • Difficulty: Easy

This dish can compete in popularity with Viennese schnitzel and strudel. Only unlike its rivals, it is better known to native Austrians than tourists.

Ingredients

Directions

  1. Peel the onion, cut in half and fry in a dry skillet on all sides.
  2. In a wide saucepan, boil 3 liters of water, add the meat, marrow bones and fried onions and simmer with a gentle boil for 3 hours. Skim off the foam from time to time.
  3. Peel the carrots and cut them in half lengthwise. Peel the celery root and cut into medium cubes. Cut the leeks (only the white part) in half lengthwise, rinse well, cut into half rings. Place vegetables and peppercorns in a saucepan with the meat and cook for another 30 minutes.
  4. Remove the meat from the pan and cut into 1–1.5 cm slices.
  5. Strain the stock and transfer to a clean saucepan. Put the broth on the fire again, add salt, add the marrow bones, chopped meat, some carrots and leeks and bring to a boil again. Remove the pan from heat. Chop the chives into small pieces and sprinkle over the broth.
  6. Serve the Tafelspitz in a saucepan. They eat it like this: for the first, broth with vegetables. Then they take out the brain from the marrow and spread it on croutons. The meat is served with applesauce, chips and creamy horseradish.

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