Let’s prepare a traditional Austrian dish – Tafelspitz. Tafelspitz is a special cut of boiled beef served with a unique combination of vegetables, salad, and sauces – one of the recognized pinnacles of Viennese cuisine.
Ingredients:
- 1.5-2 kg beef rump
- 3 medium onions
- 4 celery stalks
- 2 medium carrots
- 2-3 juniper berries
- 2 bay leaves
- Black peppercorns
- Salt
For garnish:
-
- 1 kg small potatoes
- 1 kg fresh spinach
- 3-4 cloves garlic
- 400 ml heavy cream
- Oil
Instructions:
- Cut the carrots and celery into medium pieces. Place the beef in a large pot with 1.5 liters of cold water, add 1 whole peeled onion, carrots, and celery. Bring to a boil over high heat, add juniper berries, bay leaves, salt, and pepper to taste. Reduce heat to low and simmer for 2-3 hours.
- Remove the pot from the heat, transfer the meat to a serving dish, and strain the broth through a fine sieve.
- Peel the potatoes and boil them separately until cooked. Thinly slice the onion.
- Heat 2 tablespoons of oil in a frying pan, add the sliced onion and whole potatoes. Fry over medium heat until golden brown.
- Separately, fry finely chopped garlic in 1-2 tablespoons of oil in a frying pan for 30 seconds, then add spinach and cream. Stirring constantly, reduce by half and remove from heat. Transfer to a sauceboat.
- To serve, pour the broth over the meat, place the potatoes on the plate, and serve the spinach sauce separately.
Tafelspitz is ready! Enjoy!
Note: For a more authentic experience, consider using traditional Austrian side dishes like apple sauce or horseradish.