What is tofelspitz?

Tafelspitz is an Austrian national meal consisting of cooked beef, bones and vegetables. In Europe, it is more common to eat food in courses, including bone marrow. In the United States, bones are often omitted and the broth is usually served through beef and vegetables. To solve this problem, chefs created a filling food that could be quickly served.

Tafelspitz is cooked in a large pot. Water, sometimes salted, is boiled as soon as meat, bones and spices are added. Meat is usually slightly oily roast. Bay leaves and pepper and possibly iniper berries include spices. Beef is boiled for two or three hours, depending on the quality of the meat before the other ingredients are added. During cooking, the fat is blasted from the top of the water.

onions and root vegetables such as celery, carrots or rhythms are then included in the bowl. The onion is usually sliced ​​and fried or baked, with the skin left than it isplaced in a pot. The skin adds the right color to the bowl, although for this purpose it can be saffron. After adding the onion, the vegetables are placed in a pot. Then the whole meal is brewed for another hour.

The resulting soup is projected to form a broth. The meat is cut into slices, and if the water was not salted, it is spicy. Usually, a small amount of broth is poured on top of the meat than beef decorated with chopped chives or parsley. Vegetables are served as a party and can also have part of the broth.

in Austrian rest, Tafelspitz is consumed in courses. The broth soup is first consumed. Then bones are served. The dinner removes the pulp from the bones and sometimes places it on bread like jam. Finally, meat and vegetables are served.

In the US and Europe, Tafelspitz is served with an apple-Horseradish. Simple apple horsaradish is prepared with apples, horseradish, lemon juice and salt. Some American recipes also indicate the use of Apple Chutney paired with horseradish as a replacement.