Boiled Beef with Vegetables
Ingredients
- For the Tafelspitz
- 2 kilograms Beef tip
- 1 kilogram Beef bone
- 1 Parsnip
- 2 carrots
- ½ root Celery
- 2 thin sprigs Leeks
- 1 onion
- 1 tsp black peppercorns
- 1 bay leaf
- 1 tsp thyme
- 1 kilogram small cooked potatoes
- 800 grams red Beets
- salt
- 1 green chili pepper
- 1 pc fresh ginger (5 cm)
- 1 pc Horseradish (about 4 cm)
- 1 pc Cinnamon stick (3 cm)
- 60 grams sugar
- 400 milliliters Sherry vinegar
- 2 sour Apple
Preparation steps
Rinse the beets and cook and salted water for 50 - 60 minutes until al dente.
Rinse the chiles, remove the seeds and finely dice. Peel the ginger and horseradish and coarsely chop. Cook everything together with the cinnamon stick, season with sugar, salt and vinegar in 500 ml (approximately 2 cups) of water for 5 minutes.
Peel the cooked beets while hot, cut in half and cut into thin slices. Peel the apples, quarter, core and also cut into thin slices.
Place the beets and apples in hot, rinsed twist-off jars in layers. Cover with the boiling hot broth. Close the jars and let soak for at least 3 days.
For the beef, place the beef bones in a saucepan, cover with water, bring to a boil, then pour the bones into a colander and rinse thoroughly. Place the soup bones in a large pot, fill up with 3L (approximately 12 1/2 cups) of water, 1 teaspoon salt and bring to a boil again. Rinse the meat and add to the bone broth, reduce heat and simmer for about 2 hours. Skim off foam.
Coarsely chop the root vegetables and leek.
Peel, halve cook the onion in a hot frying pan with oil until brown. Place the vegetables, leek, onion halves, spices and peppercorns into the meat and simmer about 1 hour more uncovered. The meat is done when you can easily pierce it with a fork.
Remove the meat from the broth and cut crosswise to the grain into finger-thick slices. Pour the broth through a sieve and reserve for later. Place the meat on a serving dish, drizzle with a little broth, add the soup vegetables, potatoes and red pickled beets.
