Grandma's Tafelspitz
by Tavolino
A traditional Austrian dish where tender beef is simmered in an aromatic broth and served with various side dishes.
Ingredients
- Onion 1 piece
- Tafelspitz (beef brisket/tri-tip) 2 kg
- Beef bones 1 kg
- Water 5 l
- Peppercorns 1 tbsp
- Bay leaves 5 pieces
- Soup vegetables 2 cups
- Salt 1 tsp
- Pepper (black) 1 pinch
- Nutmeg 1 dash
Preparation
- 1
Halve the onion (with skin) and sear the cut surfaces in a pan without fat until dark brown.
- 2
Wash the soup vegetables and cut them into coarse pieces.
- 3
Bring 5 l of water to a boil in a large pot.
- 4
Add the 2 kg of Tafelspitz and 1 kg of beef bones to the boiling water.
- 5
Thoroughly skim off the rising foam with a skimmer.
- 6
Add the roasted onion halves, the soup vegetables, 1 tbsp of peppercorns, and 5 bay leaves.
- 7
Simmer everything gently over low heat for 180 minutes; do not let it boil vigorously.
- 8
Remove the Tafelspitz from the broth and let it rest briefly.
- 9
Strain the broth through a fine sieve and season to taste with 1 tsp of salt, 1 pinch of pepper, and 1 dash of nutmeg.
- 10
Slice the meat against the grain.
- 11
Briefly let the meat slices steep in the hot broth and serve.