Tafelspitz

🛒 Ingredients

• Beef (Tafelspitz cut) 200 g · 396 kcal
• Carrot 50 g · 20 kcal
• Leek 25 g · 10 kcal
• Celery root 25 g · 12 kcal
• Onion 25 g · 12 kcal
• Beef Broth 150 g · 0 kcal

👨‍🍳 Instructions

1. Trim excess fat from the Tafelspitz cut of beef, tie it with kitchen string if necessary to maintain shape, and season generously with salt and pepper.
2. In a large pot, bring plenty of cold water to a boil, then add the prepared beef to the boiling water.
3. Reduce heat immediately to a gentle simmer, skim off any foam that rises to the surface, and continue simmering for 20-30 minutes.
4. Add the roughly chopped carrots, leek, celery root, and onion, along with bay leaf and peppercorns, to the pot.
5. Continue to simmer gently for another 2.5 to 3 hours, or until the beef is very tender, periodically skimming any fat or impurities from the surface.
6. Once cooked, remove the beef from the broth and let it rest for 10-15 minutes before slicing it thinly against the grain.
7. Strain the broth through a fine-mesh sieve, keeping the cooked vegetables aside, then reheat the broth and adjust seasoning if needed.
8. Serve the thinly sliced Tafelspitz beef immediately with some of the hot broth and the tender cooked root vegetables; garnish with fresh chives.