Tafelspitz
Tafelspitz is a recipe with fresh ingredients from the root vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1.5 kg Tafelspitz
- 250 g carrots
- 50 g knollensellerie
- 1 stalk leeks (250 g)
- 2 onions
- parsley root (small)
- 0.5 tbsp black peppercorns
- 2 Bay leaves
- 10 coriander seeds
- 3 Juniper berries
- 200 g fresh chanterelles
- 100 g porcini mushrooms
- 2 tbsp chives ribbons
- 1.2 kg small firm sweet potatoes (cooked the day before)
- 600 g savoy cabbage
- 75 ml heavy cream
- 75 ml milk
- nutmeg
- 100 g alpine cheese
Instructions
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1.
Bring 2-3 l water to a boil. Add Tafelspitz and skim foam. Add cleaned, roughly chopped vegetables, pepper, bay leaves, coriander, and juniper. Simmer on low heat for 3 hours; the meat should always be covered by broth.
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2.
Remove the meat from the soup. Strain the soup through a sieve to remove solids. Return the strained broth to the pot. Cook the cleaned mushrooms (keep whole if possible) in the broth for about 7 minutes.
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3.
Slice the meat cross‑cut against the grain into slices. Arrange on plates, drizzle with some broth. Sprinkle with chives ribbons and chopped parsley.
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4.
Serve with chanterelles and roasted potatoes (halved). Cut savoy cabbage into bite‑size pieces, cook for about 10 minutes in milk and cream, top with grated alpine cheese and bake until golden.
- 5.
