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Table Point Boiled Beef and Vegetables (Tafelspitz)

@arecipe.bsky.social

Cooked according to classic preparation rules, tafelspitz (literally translated: the point of the table) is known to have been Austrian Hungarian Emperor Francis Joseph's favourite meal. Viennese tafelspitz for Austrians is a whole special culinary science prepared with a special cut of beef. It is not a pot roast. The authentic Tafelspitz requires a custom-cut fresh piece of the hind part of beef (comparable to the American tri tip, also called silver tip); on the North American market, a substitute can be fresh beef chuck brisket (not corned brisket).

Ingredients

  • 2½ pounds (1200 g) fresh beef brisket, silverside, or sirloin
  • 3 whole cloves garlic, slightly crushed and peeled
  • 3 whole green (freeze dried) or white peppercorns
  • 2 juniper berries (you may substitute with 1 bay leaf)
  • 3 ea. (4 oz / 110 g) whole medium size carrots, peeled and trimmed
  • 1 ea. (2 oz / 55 g) small-medium onion, unpeeled, trimmed, and halved
  • 3 sprigs fresh parsley

Instructions

  1. 1
    Fill a 5-quart (700 ml) Dutch oven with water, season it with salt, and bring to a rolling boil over medium heat.
  2. 2
    When the water boils, add meat, garlic, peppercorns, and juniper berries, then cover the pot.
  3. 3
    Bring the water to a boil again and add carrots, onion, and parsley. Cover and let everything simmer for 60 minutes.
  4. 4
    Turn the meat over, add salt, and let everything cook, covered, for 90 additional minutes.
  5. 5
    Switch off the heat, and let the meat steep for 20 minutes.
  6. 6
    Remove the meat from the broth and cut meat across the grain when you serve it.
  7. 7
    Serve tafelspitz with apfelkren (see notes) and your choice of raw and cooked vegetables.
Category
Entree/Main

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Table_Point_Boiled_Beef_and_Vegetables_(Tafelspitz)