Saturday, March 28, 2015


Tafelspitz.One of the dishes from our Germany-Austria trip that Danya asked me multiple times to recreate is tafelspitz, or simply put boiled beef. I am not sure why it took me so long, but I’ve decided to give it a try today. It is really a simple and hearty dish, which our whole family enjoyed for lunch. Kids ate it without horseradish-apple souse.

I simmered beef with spices, salt and broth vegetables for about 3 hours. Then took the meat out, discarded broth vegetables, added roughly chopped side vegetables to the bullion and simmered them for another 20 minutes or so. Served with the horseradish-apple souse and beef bullion on the side.

For beef and broth:
  • 1.5 liters of water
  • 2 lbs beef
  • 1 big carrot
  • 1 onion
  • 2 celery stalks
  • Spices (pepper, caraway seed, coriander, cloves, bay leave, etc)
  • Salt to taste

For the side vegetables:
  • 4 Yukon gold potatoes
  • 1 medium turnip
  • 1 parsnip
  • 1 big carrot
  • 2 celery stalks

And for the horseradish-apple souse I just peeled, cored and finely grated one granny smith apple, added a few tablespoons of lemon juice, salt and sugar to taste and then added a few tablespoons of store bought horseradish souse.

Easy, healthy, yummy!
In: Food & Dining   Tags: , , ,
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