Boiled beef with classic Viennese side dishes
240 mins
240 mins
Ingredients
- ---- Boiled fillet of beef
- 1500 g beef boiled fillet
- 1000 g Marrowbone
- 5-6 l cool water
- 1 TABLESPOON Salt
- 1 big celery root
- 6 g
- 4 medium onions
- 1 Garlic clove
- 1 collar Parsley
- 1 K
- ---- Chive sauce
- 3 Eggs
- 100 g Olive oil
- 3 discs Toast
- 7-10 Tbsp Milk as required
- 375 g Sour cream/schmandam
- 1 knife tip Salt
- 1 knife tip Pepper
- 1 TEASPOON Mustard
- 1 Lemon
- 1 collar Chives
- ---- Apple horseradish
- 3 sour apples
- 1,5 TABLESPOONS Icing sugar
- 3 cl Cider vinegar
- 75 g grated horseradish or horseradish in a tube
- 7-10 Tbsp salt and pepper
- ---- Rösti
- 2 medium sized vegetable onions
- 7-10 Tbsp Salt
- 1000 g waxy potatoes
- 3 TABLESPOONS Olive oil
- 7-10 Tbsp black pepper
- 1 collar Chives
Directions
- 1
----- Boiled beef: Cut the turnips, celery into longish strips, cut the onions into eighths. Cook beef bones with half of the vegetables, salt, garlic, onions and parsley in water for about 90 minutes.
- 2
Strain everything and bring the clear broth to a boil in a large pot, add the washed boiled beef in the boiling broth and simmer covered for about 2.5 hours. Approx. 30 minutes before the end of the cooking time, add the remaining vegetables to the broth.
- 3
When the meat is ready, the remaining soup can be boiled up again and again as a basis for various soups as a starter. (e.g. with pancakes or fried peas).
- 4
----- Chive sauce: Boil eggs hard. Pour milk over the toast bread, squeeze it out again after 4 to 5 minutes and pass the bread with sour cream and egg yolk through a sieve / mix with a hand blender.
- 5
Season to taste with lemon juice, salt, pepper and mustard. Slowly stir in the olive oil until the sauce has the desired consistency. Wash and chop the chives and stir them into the sauce, but keep one tbsp. full (as decoration).
- 6
----- apple horseradish: Boil apples, peel them, pass them through a sieve and mix well with the other ingredients. Put in a cool place.
- 7
----- Rösti: Peel and finely chop the onion. Wash, peel and roughly grate the potatoes. Heat oil in a pan. Add potatoes, season with salt, fry for 1-2 minutes while turning, season with pepper.
- 8
Push them together to make a Rösti. Cover and cook over a low heat for 6-8 minutes. When the underside is browned, turn with the help of a flat pan lid. Slide back into the pan and fry for another 4-5 minutes.
- 9
Season Rösti with salt and pepper.
- 10
----- sideboard: In Vienna the Tafelspitz is served floating in the soup and the soup is served with a side dish in advance. If you like you can also serve creamed spinach with it.
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