Tafelspitz Preparation

Ingredients

• 1.2 kg Tafelspitz
• 1 kg marrow bones
• 1 onion
• 2 carrots
• 1 piece celery root (ca. 250 g)
• 1 parsley root
• 0.5 stalk leek
• 4 juniper berries
• 1 bay leaf
• 1 tsp peppercorns
• 2 cloves of nutmeg
• 1 sprig lovage
• 1 sprig parsley
• Salt
• pepper (from the mill)

Instructions

1. 1.

   Set a large pot with water and bring to a boil.

2. 2.

   Rinse the Tafelspitz and marrow bones, pat dry with kitchen paper. Blanch the bones in hot water for 2-3 minutes, remove and shock in an ice water bath. Remove. Blanch the meat for 2-3 minutes in boiling water, shock and drain.

3. 3.

   Drain the blanching water (wipe the pot clean if necessary) and add the Tafelspitz with the bones to the pot. Cover with cold water and bring to a boil. Then reduce heat and let simmer just below the boil for about 2.5-3 hours until cooked. Add water as needed so the meat stays covered.

4. 4.

   Remove only the outer skin of the onion and cut it crosswise in half. Place the cut sides in a hot pan and brown without oil. After about an hour add to the broth.

5. 5.

   Peel and roughly dice the carrots, celery root and parsley root. Cut the cleaned leek into thick rings and add with the diced vegetables to the pot.

6. 6.

   Crush the juniper berries with the knife blade and add them together with the bay leaf, peppercorns and nutmeg after about 2 hours to the broth.

7. 7.

   Just before cooking (about 10 minutes) add the herb stems and let steep. Season with salt and pepper.

8. 8.

   Lift the meat from the broth (with a slotted spoon and a fork) and place on a cutting board. Let rest for a few minutes, then slice crosswise against the grain and arrange on deep plates. Lightly season and pour some hot broth over with a ladle.