How To Make TAFELSPITZ: The Classic Austrian Way
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- Опубліковано 5 вер 2024
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Ingredients:
-1 Large Yellow Onion, halved horizontally (unpeeled)
-1 Lb. beef bones, roasted at 400oF for 30 minutes
-1 Tri-Tip (Beef Triangle), about 1½ lbs. (substitute with top round sirloin)
-2 Large carrots (or 4 narrow ones), peeled and cut
-2 Medium Parsnips, peeled and sliced
-1 Small Celery Root, peeled and sliced
-1 T. Sea Salt
-15 Black Peppercorn
-4 Juniper Berries
-1 t. Mustard Seed
-2 Bay Leaves
-2 Cloves Garlic, peeled
-1 Leek, rinsed of soil and sand, sliced
-8 Branches Flat-leaf Parsley, tied
METHOD:
1. Slice onion in half (don’t peel it) and place it cut-side down on a hot skillet; sear until blackened. While this is happening…
2. Rinse beef bones and Tri-Tip Beef Triangle in cool water; roast beef bones as directed, then place them and the Beef Triangle in a pot large enough to hold them; fill ¾ with cool water, turn heat on high, and add the blackened onions.
3. Prepare the carrots, parsnips, celery root as directed, and separate into two equal parts; place half of each vegetable into the pot and set the rest aside. Add the Sea Salt, black peppercorn, juniper berries, mustard seed, bay leaves and garlic cloves.
4. When the pot is in a rolling boil, skim the scum that rises to the surface during the first 15 minutes; reduce heat to a simmer, and cook for 1 ½ hours, or until the beef is tender.
5.When the beef is almost tender, remove it from the pot and strain all the solids out (consider serving the beef bones with a knife and toasted bread: spread the morrow and enjoy). Return the broth to the pot with the beef, and then add the reserved vegetables (carrots, parsnip, celery root) as well as the sliced leeks and the parsley. Simmer for 20 minutes, or until the vegetables are tender.
6. Remove the beef and slice it against the grain. Onto each plate or bowl, lay several slices of beef and then use a slotted spoon to add vegetables from the pot; spoon broth over the top and then garnish: add 2 T. of the apple/horseradish on top of the beef, then sprinkle minced chives and the dill fronds. Serve immediately.
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Music Credit:
Eine Kleine Nachtmusik by Mozart
UA-cam Channel:Audio Library
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Greetings from Vienna! Great cooking, just a few remarks: for a Tafelspitz we would put the meat into boiling water. The logic is to start with cold water if your focus is on a strong soup, whereas when the meat is the main thing, already boiling water just keeps it juicier.
As to presentation, we would take the soup as a first course and then just moisten the main course meat with a little soup. It should not actually swim in liquid. What you will see in some restaurants, is that the already cut meat (let it rest before cutting!) is put on the table in a big pot of soup to keep it hot. But on the plate too much soup would dissolve the all-important sauces into a mess.
And next time you might try even more of the classical sauces: Semmelkren (old Kaiser rolls diced and dissolved in broth, mixed with sour cream and horseradish), Schnittlauchsauce (chives sauce) and definitely cream spinach. If you want to drive it over the top you could accompany the soup with hot bone marrow spread on toasted rye bread (considered authentic but somewhat hard-core even in Austria).
Thanks for this comment! I would also like to ask: the tafelspitz i had in Austria was delightfully acidic. How us that achieved? Maybe add a bit of wine at some stage?
@@ilyakolmanovsky Not at all! It's just simmered in water (or for some heretics vegetable broth) which has to be already boiling when you put the meat in.
But the customary sauces add some sourness: apple-horseradish, bread-horseradish (Semmelkren) and Viennese chives sauce are all somewhat acidic.
But definitely no wine.
Congratulations! It is extremely authentic! (except for the presentation) I live in austria. Typical sides (beyond the ones you already made) are creme-spinach (Cremespinat), "Semmelkren"- " breadcubes&horsereddish"(instead of the apple-horsereddich), "schnittlauchsauce"- "chives sauce" (very special: made with rolls, boiled egg, milk and chives); regarding the temperature: you should start cooking the meat in "hot" liquid, plus (in my opinion), it should be in a way saturated (vegetables, salt, pepper), so that the taste of the meat doesn´t make it´s way to the liquid; this can even mean to already start with a soup (made out of beef bones, or bones and meat).
My tipp at the end: don´nt cook the soup too hot! because the dark color is from high temperature;
Greetings from Austra! Great Recipe! Suppengrün ist the best (carrots, parsnip, celery root, leaks and parsley )
Have a nice day and keep it up :)
Do not put meat in cold water and start boiling. This is veal soup not tafelspitz. Do not put salt at the beginning it will only block the softiness of the meat.
If you want to draw the flavour out of what you are cooking put it in cold water and boil.
If you want to seal the flavour in put in in hot water and boil.
Thanks for making this! Read about Tafelspitz in a Saveur magazine way back and this video was one of the few in English on UA-cam!
Zuerst kommt das Fleisch in das Wasser, dann wird abgeschöpft und danach kommt Gemüse dazu.
Thank you for the recipe. I had Tafelspitz in Vienna, its good hearty food. You feel healthy eating it.
Gray Man brought me here...
Interesting from an Austrian perspective: the basic recipe is very authentic, the presentation not so much.
You don't put the grated apple and horseradish in the soup, nor the potato rösti. You put a little soup over the sliced meat in order to moisten it. And beside that, you don't put tafelspitz into cold water, it will wash out all the taste from the meat into the soup, which is not the idea of the tafelspitz. Instead, you cook the broth from the marrow bones and then just slightly simmer the tafelspitz in it. And plus, I've never heard of putting mustard seed into the broth.
Great video 👍 love it
greetings from india. This beautiful dish is mouth watering. And ur explanation was even tempting to try ur food.... Awesome looking dish btw.
Tafelspitz: Top of the table. Gotta love the German language.
Made me remember Mark Spitz!
I was lucky enough to spend a semester in Austria some years ago. I loved the food and have been able to find recipes for most. However, there is one dish whose recipe I have not been able to find. It is mostly made from bacon, bacon grease, lard, and sausage crumbles. I don't know if there are more ingredients nor the proportions. it is served with hard bread and sliced cheese. I understand it is a favorite snack in taverns. If you know this dish, please do a video showing its preparation.
Hello you, could it be "Verhackert"?
Tafelspitz legt man ins kochende Wasser .
Let her speak too!
I love this recipe. What proportions of apple and horseradish would you suggest please? Chris
Greetings from Hungary!!
Roughly speaking, what size Dutch Oven are you using?
Presentation ain't right (soup is to be served seperately with e.g. Knödel)... but it does look tasty.
Soup is served as a starter with dumplings and stuff but the broth should be although on the plate. Greetings from a bavarian chef
i agree this is rien like wien - teh usa cannot bring food from tehe east here - there;s no whey#@#@