Fine boiled beef á la Mario Kotaska
180 mins
180 mins
Ingredients
- 1 collar Soup vegetables
- 1 Branch Thyme
- 1 Onion
- 1 Bay leaf
- 2 Carnations
- 1 1/2 l Water
- 800 g Tafelspitz ( beef from the hip cover )
- 3 TSP Salt
- 5 Peppercorns
- 1 piece(s) Star Anise
- 500 g Black salsifies
- 300 g Parsley roots and carrots
- 1 TABLESPOON Oil
- 1 collar Parsley
- 7-10 Tbsp fresh horseradish on request
Directions
- 1
Clean and wash the soup vegetables. Wash thyme. Tie the two together. Halve onion, place bay leaf and cloves on top. Bring water to the boil, add meat. Reduce heat until the liquid simmers slightly but does not boil effervescently.
- 2
Cover the boiled fillet of beef and let it simmer for about 1 hour at low heat. In the meantime, skim off the protein foam that has formed. Add spices, vegetable bundles and onion and let simmer for another 1 1/2 hours.
- 3
About 30 minutes before the end of the cooking time, wash the root vegetables, peel them and cut off the ends. Cut vegetables into bite-sized pieces. Remove meat and wrap in aluminium foil. Pour stock through a fine sieve.
- 4
Fry the roots in the hot oil. Season, add 1/2 l stock, cook for about 20 minutes. Cut meat into slices. Wash parsley, dab dry, chop and add. Season to taste. Serve with freshly grated horseradish if desired.
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