East of Paris Bookstore

Tuesday, March 16, 2010

Tafelspitz

The best boiled beef dinner I've had was with my friend Olga in Vienna at Plachutta.  Plachutta is to tafelspitz what Smith & Wollensky is to steak.  The photo is from Plachutta's website; the recipe is mine.

2 quarts water
2 large carrots, cut into thin slices
1 teaspoon salt
2 celery stalks, cut into thin slices
1 parsnip
3 lbs beef brisket or shoulder
2 leeks, white part only, thinly sliced
1 or 2 marrow bones
1 onion - cut into rings
1 tablespoon peppercorns
1 bay leaf
parsley

Heat the water with salt.  Add beef and marrow bones and bring to a boil.  While the water is boiling, skim the foam from surface until it no longer appears and the surface is clear [this part is admittedly tedious but important].  Partially cover pot and simmer 1-1/2 hours.

Add the sliced leeks, onion, carrots, celery, bay leaf, peppersorns, and parsnip to the beef.  Continue cooking until the beef and vegetables are tender.

Cut beef into 1/2 inch slices. Serve vegetables in a separate dish with 4 tablespoons cooking liquid spooned over the top.  Garnish with parsley. 
Serve with horseradish or a horseradish sauce.

As a variation, subsitute chicken for the beef.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...