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Name: Tafelspitz
Total time: 3 h
Yield: Serves 6
Cuisine: Austria
Ingredients: 1.5 kg beef topside or tri-tip; 400 g beef marrow bones; 2 yellow onions; 3 carrots; 300 g celeriac; 2 parsnips; 1 leek; 2 bay leaves; 10 black peppercorns; 2 tsp salt; 80 g fresh horseradish; 1 bunch chives

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Austria3 hServes 6cocinado antes

Tafelspitz

Ingredientes12

beef topside or tri-tip1.5 kg
beef marrow bones400 g
yellow onions2
carrots3
celeriac300 g
parsnips2
leek1
bay leaves2
black peppercorns10
salt2 tsp
fresh horseradish80 g
chives1 bunch

carneverduraespecia y salsa

Preparación

Cover the beef and marrow bones with cold water in a large pot and bring slowly to a boil, skimming off all foam.
Halve one onion, cut side unpeeled, and char the cut faces in a dry pan until blackened.
Add the charred onion, one whole onion, carrots, celeriac, parsnips, leek, bay leaves, and peppercorns.
Simmer gently, partly covered, for about 2 to 2.5 hours until the beef is tender but still sliceable.
Season the broth with salt near the end of cooking.
Lift out the beef, slice it against the grain, and keep it warm in a little broth.
Strain the broth and serve the sliced beef with the cooked root vegetables, hot broth, freshly grated horseradish, and finely cut chives.