Tafelspitz Recipes

Steps:

• Rinse beef bones and place in a large pot, cover with water, add salt to taste, and bring to a boil. Add beef roast and bring back to a boil, making sure roast is covered by water. Skim frothy liquid several times if necessary. Reduce heat and let simmer for 1 hour.
• Stir onions, carrots, celery, leek, garlic, parsley, bay leaf, and more salt to soup. Bring to a boil, skimming off froth on top as necessary.
• Cover and continue to simmer until beef can be easily pierced with a sharp knife point, about 2 hours.
• During the last half hour of cook time, prepare apple-horseradish sauce. Place apples in a small saucepan and add sugar and vinegar. Cook over low heat for 10 to 12 minutes. Let cool, about 5 minutes. Stir in horseradish and season with salt and pepper.
• Remove meat to a heated serving platter. Strain stock through a fine sieve and add nutmeg and salt to taste. Reserve stock. Toss vegetables and bones. Slice meat across the grain and pour a little stock over it; garnish with chives.

Steps:

• Char onion on cut side over open flame or by placing cut-side down in cast-iron skillet over high heat. Place in 16-quart stockpot with carrots, parsnip, celery root, celery, leek and beef bones. Add 8 quarts cold water. Bring to boil, and cook 10 minutes, skimming constantly. Add beef, allow to boil 5 minutes and skim.
• Reduce heat to simmer, and cook, skimming from time to time, 1 hour. Add 1 tablespoon sea salt, peppercorns, bay leaves and garlic. Tie herbs together, and add. Continue simmering 1 to 1 1/2 hours, until meat is very tender.
• While meat is cooking, mix horseradish and apple with lemon juice, and set aside.
• Remove meat from pot, and cover with foil. Line large sieve or colander with cheesecloth or linen napkin, and place over very large bowl. Pour in contents of pot. Do not press liquid from vegetables. Transfer strained broth to 6-quart saucepan.
• Set carrots, parsnip, celery root and celery stalks aside. Discard everything else. Peel and dice carrots, parsnip and celery root. Dice celery stalks. Set aside.
• Gently reheat broth. Add salt to taste. Serve some of the broth as a first course, with diced celery root, parsnip and celery stalks. Then serve meat. If it needs to be reheated, steam briefly over remaining broth. Slice meat 1/2-inch thick across grain. Place in soup plates, with diced carrots, moisten with hot broth, and top with apple-horseradish, sea salt and chives. Serve.

Steps:

• Put beef and bones into a soup pot and add water to cover.
• Add salt, peppercorns and cleaned vegetables.
• Bring to a boil, lower heat and simmer about 3 hours or until beef is tender, but not falling apart.
• Strain the bouillon and season to taste with salt, white pepper and nutmeg.
• Save and serve as first course.
• Slice beef and vegetables and serve with plain horseradish, apple-horseradish sauce or Chive Sauce.
• To make the Chive Sauce, Soak bread crumbs in cold water then squeeze dry.
• Combine bread crumbs and egg yolks in Cuisinart.
• Add olive oil a little at a time.
• Season with salt, pepper, sugar and vinegar.
• Add chives and mix well.

Steps:

• Heat 2 quart water with salt. Add beef; bring to a boil. Skim foam from surface until clear. Partially cover pot; simmer 1-1/2 hours.
• Cut leeks in 2-inch pieces, then cut in half lengthwise. Add leeks, onion, carrots, celery, and potatoes to beef. Cook until beef and vegetables are tender.
• Cut beef into 1/2 inch slices.
• Cut gherkins lengthwise in thin slices, leaving 1 end uncut. Spread out slices like a fan - garnish beef with gherkins.
• Serve vegetables in a separate dish with 4 tablespoons cooking liquid spooned over the top. Garnish with parsley.