Tafelspitz with Vegetables

Ingredients

• 2 onions
• 1 Tbsp white peppercorns
• 1 bay leaf
• 1 tsp thyme
• 1 tsp salt
• 2 water
• 1 tbsp seasoned broth
• 1.5 kg Tafelspitz
• Salt
• ground pepper
• 600 g Potatoes
• 400 g Carrots
• 0.25 head of celeriac
• 400 g pickled pumpkin (from jar)

Instructions

1. 1.

   Peel and halve onions, sear cut sides in a dry pot, remove. Trim, peel, and slice carrots and celeriac into sticks. Add half the carrots and celeriac with onions and spices to the pot. Wash meat, add it, fill with water, stir in broth. Bring to a slow simmer uncovered, skim foam. Cover and cook on very low heat for 2½–3 hours.

2. 2.

   Wash, peel, and dice potatoes.

3. 3.

   Take about ½ L of the Tafelspitz broth, season with salt, and cook potatoes and remaining celeriac in it for about 20 minutes. After 10 minutes add the remaining carrots. Season broth with salt and pepper.

4. 4.

   Remove meat from broth, slice against the grain. Plate meat with root vegetables and pumpkin.