TAFELSPITZ

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Categories     Beef     Appetizer     Fall     Winter

Yield 10-12

Number Of Ingredients 6

Tafelspitz und Bouillon-Gemuese:
2.5 kg Tafelspitz (Brisket + Bonemarrow), 5 Lorbeerblaetter, 6 Nelken, 7 Pimentkoerner, 3 EL gekoernte Rinderbruehe, 1 Gemuesezwiebel, 1 Bund Suppengruen; 2 Stangen Porree, 1 Staudensellerie, 1 Bund Moehren, 2 weisse Rueben
Meerrettich-Sosse:
60g Butter, 60 Mehl, 1l Fleischbruehe (vom Tafelspitz oder aus dem Glas), 125 g Schlagsahne, Salz, Pfeffer, 3 EL Meerrettich
Sides:
Potatoes, String Beans, Cranberry Sauce and Pears

Steps:

  • Zwiebel in Stücke schneiden und mit dem Sellerie in ein bisschen Butter anbraten. Das Fleisch abspuelen, in 2 Stuecke schneiden und die Fettschicht einschneiden. Zusammen mit den Gewürzen und der gekörnten Brühe in einen Topf geben. Gut zwei Liter Wasser dazugeben (das Fleisch sollte bedeckt sein). Alles aufkochen und bei kleiner Hitze 2 Stunden kochen lassen.

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