Tafelspitz with chive cream and bouillon vegetables

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Wash the meat and let it drip off. Peel and halve the onion and fry it in a pan without fat for about 5 minutes on the cut surface until dark. Bring 3 litres of water, bay leaf, cloves, some salt, onion and peppercorns to the boil in a large pot.

2. 2

   Add the meat and simmer at medium heat for about 2 hours. In between, skim off the resulting foam with a skimmer. Clean the soup greens. Peel carrot, parsley root and celery.

3. 3

   Cut the celery into 2-3 pieces. Cut leek roughly into pieces and wash. Add vegetables to the meat. Peel and wash potatoes and carrots and cut into pieces. Clean the leek, cut into rings and wash.

4. 4

   Remove the prepared boiled beef from the stock and keep warm. Pour the stock through a sieve into a pot. Measure out 2 litres of stock, bring to the boil with potatoes and cook for approx. 20 minutes. Add carrots and leek after 10 minutes.

5. 5

   Cook the meat in an ovenproof dish in a preheated oven (electric cooker: 225 °C/recirculating air: 200 °C/ gas: level 4) for approx. 10 minutes. For the chives cream, mix egg yolk and half of the cream.

6. 6

   Wash the chives, shake dry and cut into rings. Measure out 400 ml broth. Bring stock and remaining cream to the boil. Season to taste with lemon juice, salt and pepper. Take the pot off the heat.

7. 7

   Stir the egg cream into the no longer boiling sauce. Add the chives, except for something to garnish. Cut the boiled beef into slices and serve with bouillon vegetables and chives cream.

8. 8

   Sprinkle with remaining chives.

Nutrition Facts

KCAL
660 kcal

CARBS
39 g

FATS
35 g

PROTEINS
46 g