Classic boiled fillet of beef

Name: Classic boiled fillet of beef
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 800 g Tafelspitz (beef from the rump); 3 Onions; 7-10 Tbsp Salt; 2 Bay leaves; 4 Cloves; 1 TEASPOON black peppercorns; 750 g baby potatoes; 2 TABLESPOONS Oil; 250 g fat-reduced salad cream (16 % fat); 150 g ripened cream; 1 collar Chives; 7-10 Tbsp white pepper

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

800 g Tafelspitz (beef from the rump)
3 Onions
7-10 Tbsp Salt
2 Bay leaves
4 Cloves
1 TEASPOON black peppercorns
750 g baby potatoes
2 TABLESPOONS Oil
250 g fat-reduced salad cream (16 % fat)
150 g ripened cream
1 collar Chives
7-10 Tbsp white pepper

Directions

1
Wash the meat and let it drip off. Peel and halve 1 onion. Boil up 1 1/2 litre salted water with onion, bay leaf, cloves and peppercorns. Cover the meat and cook on low heat for about 1 1/2 hours. Peel and wash the potatoes. Heat oil in a pan.
2
Fry potatoes over medium heat for 25-30 minutes, turning frequently. For the chive sauce, mix salad cream and sour cream. Wash the chives, dab dry and cut into small rolls. Put something aside for garnishing. Stir the rest into the cream. Season to taste with salt and pepper. Peel 2 onions and cut into rings. Add the onion rings to the potatoes 5 minutes before the end of the frying time. Season with salt and pepper. Remove the boiled beef from the stock. Let rest for about 5 minutes. Remove the fat layer as far as possible.
3
Add the onion rings to the potatoes 5 minutes before the end of the frying time. Season with salt and pepper. Remove the boiled beef from the stock. Let rest for about 5 minutes. Remove the fat layer as far as possible. Cut the boiled beef into slices and serve with the potatoes and sauce. Sprinkle with chives. Serve with salad