Tafelspitz with Schüttelbrot breading and coleslaw

Name: Tafelspitz with Schüttelbrot breading and coleslaw
Cook time: 3 h
Total time: 3 h
Yield: 6
Ingredients: 1 collar Soup Greens; 3 medium-sized onions; 1–2 Bay leaves; 1 TEASPOON black peppercorns; 3 Cloves; 7-10 Tbsp Salt; 1.8 kg Tafelspitz (without fat approx. 1.6 kg); 1 (approx. 1.5 kg) Head white cabbage; 125 ml Cider vinegar; 125 ml Vegetable broth; 6-8 TABLESPOONS Oil; 2 TEASPOONS Caraway seed; 1-2 TABLESPOONS Sugar; 7-10 Tbsp Pepper; 350–400 g Schüttelbrot; 1 Pot marjoram (alternatively approx. 3 teaspoons dried marjoram); 160 g medium hot mustard; 100–120 g clarified butter; 1 (6 l) large freezer bag

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 6

1 collar Soup Greens
3 medium-sized onions
1–2 Bay leaves
1 TEASPOON black peppercorns
3 Cloves
7-10 Tbsp Salt
1.8 kg Tafelspitz (without fat approx. 1.6 kg)
1 (approx. 1.5 kg) Head white cabbage
125 ml Cider vinegar
125 ml Vegetable broth
6-8 TABLESPOONS Oil
2 TEASPOONS Caraway seed
1-2 TABLESPOONS Sugar
7-10 Tbsp Pepper
350–400 g Schüttelbrot
1 Pot marjoram (alternatively approx. 3 teaspoons dried marjoram)
160 g medium hot mustard
100–120 g clarified butter
1 (6 l) large freezer bag

Directions

1
Clean, wash and cut the soup greens into large pieces. Wash and quarter 1 onion. Boil up about 2.5 litres of water, soup greens, onions, bay leaf, peppercorns, cloves and 1 tbsp. salt in a large pot.
2
Dab the meat dry and place it in the hot stock. Bring to the boil, cover and simmer at low to medium heat for about 2 1/2 hours.
3
Clean and wash the white cabbage and slice or cut into fine strips. Peel 2 onions and chop finely. Bring vinegar, stock, oil, onions, caraway seeds, sugar, approx. 1 1/2 tsp salt and pepper to the boil in a pot.
4
Pour hot marinade over the cabbage, mix in and knead well with your hands. Cover and leave to soak for a few hours.
5
Lift the meat out of the stock, cover it and let it cool down (or let it cool down overnight in the stock.) Put the shaken bread in a freezer bag and crumble it finely with a rolling pin. Pour into a wide bowl.
6
Wash the marjoram, shake dry and remove the leaves. Chop the marjoram and mix with the mustard.
7
Cut off the layer of fat from the cooled boiled beef. The best way to cut the meat is to use a slicer and cut it into approx. 0.5 cm thin slices (approx. 18 slices). Brush both sides of the meat slices with marjoram mustard using a brush and turn them over in the breadcrumbs.
8
Heat some clarified butter in a large pan and fry the breaded meat slices in portions until crispy brown while turning. Clean the pan with kitchen paper in between.
9
Season cabbage salad with salt, pepper and sugar and arrange on plates with the breaded slices of boiled beef. Pass the meat stock through a sieve and use it for other purposes.