The Austrian emperor prior to the first World War ate Tafelspitz (boiled beef) for dinner every night. The boiling method yields itself to an inexpensive cut of beef, but I like to use a leaner cut of beef. The broth with the bones and vegetables has a depth of flavor worth the effort. The apple and horseradish sauce suits this beef beautifully. Serve with boiled vegetables. I like finger potatoes and baby carrots.
Provided by Katie
Time 3h45m
Yield 6
Number Of Ingredients 18
Steps:
- Rinse beef bones and place in a large pot, cover with water, add salt to taste, and bring to a boil. Add beef roast and bring back to a boil, making sure roast is covered by water. Skim frothy liquid several times if necessary. Reduce heat and let simmer for 1 hour.
- Stir onions, carrots, celery, leek, garlic, parsley, bay leaf, and more salt to soup. Bring to a boil, skimming off froth on top as necessary.
- Cover and continue to simmer until beef can be easily pierced with a sharp knife point, about 2 hours.
- During the last half hour of cook time, prepare apple-horseradish sauce. Place apples in a small saucepan and add sugar and vinegar. Cook over low heat for 10 to 12 minutes. Let cool, about 5 minutes. Stir in horseradish and season with salt and pepper.
- Remove meat to a heated serving platter. Strain stock through a fine sieve and add nutmeg and salt to taste. Reserve stock. Toss vegetables and bones. Slice meat across the grain and pour a little stock over it; garnish with chives.
Nutrition Facts : Calories 307.4 calories, Carbohydrate 13.7 g, Cholesterol 102.7 mg, Fat 7.6 g, Fiber 2.8 g, Protein 44.4 g, SaturatedFat 2.7 g, Sodium 174.3 mg, Sugar 8 g
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