Tafelspitz
Ingredients
- 1.2 kgBeef rib roast (whole)
- 3 LMineral water
- 1 pcYellow onion (halved, unpeeled)
- 2 pcCarrot (in large chunks)
- 1 pcLeek (in thick slices)
- 1 pcApium graveolens (cut in three)
- 10 pcBlack peppercorns
- 2 pcBay leaf
- 1 tbspGray sea salt
- 50 gHorseradish (freshly grated)
- 1 pcMalus domestica Borkhausen (grated)
- 100 mlCream
- 4 pcMarrow bone (rinsed in cold water)
Method
A piece of beef that pulls apart with a fork, poached in a clear broth with root vegetables. Fresh horseradish provides the sharp kick needed to cut through the richness of the meat.
- 1
Cut the yellow onion in half without peeling. Place the cut sides in a dry pan, without fat, until they are very dark brown, almost black. This will give the broth its amber color.
- 2
Place the beef and marrow bones in a pot, cover with cold mineral water. Bring to a boil. Carefully remove the gray foam that forms on the surface with a skimmer until the liquid is perfectly clear.
- 3
Add the burnt onion, black peppercorns, bay leaf, and sea salt. Lower the heat to maintain a constant but gentle simmer. Cook covered for 2 hours.
- 4
Add the carrot, leek, and celery stalk cut into large pieces. Continue cooking for 45 minutes. The meat is ready when a fork enters it without any resistance.
- 5
Grate the apple and horseradish. Mix with the cream and a pinch of salt. Slice the meat against the grain and serve topped with broth along with the vegetables, marrow bones, and sauce.
Frequently asked questions
How do you get this dish right?
- Never boil the broth once the meat is added; a gentle simmer is enough to keep the meat tender.
- The charred onion is the secret to getting that golden color without using additives.
- Always slice the meat against the grain so it melts in your mouth.
How long does this dish keep?
Store the meat in its broth in the refrigerator to prevent it from drying out. Reheat gently over low heat.
