Tuscany – Tafelspitz

Ingredients for 3 servings:

• 1 tsp black peppercorns
• Salt
• 500 g beef (boiled beef)
• 150 g celery
• 150 g red bell pepper(s)
• 150 g onion(s) (vegetable onion)
• 2 bunches of parsley
• 1 egg(s), hard-boiled
• 1 clove(s) garlic
• 3 anchovy fillets, marinated in oil
• 1 tbsp capers
• 1 tbsp olive oil
• 1 tsp vinegar (wine vinegar)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Heat 2 liters of water in a saucepan. Add 1 teaspoon of salt and peppercorns, then bring the meat to a boil briefly, then cover and simmer over low heat for 2-2.5 hours. Then clean the celery, bell pepper, and onion. Cut the celery into 8cm pieces, the bell pepper into 1cm strips, and the onion into 1cm wedges. Add the vegetables to the meat 10 minutes before the end of the cooking time. Wash the parsley and pick off the leaves. Halve the egg lengthwise and remove the yolk. Place both in a bowl with the peeled garlic, anchovies, and capers. Purée until smooth, stirring in the oil. If you don’t have a hand blender, strain the hard-boiled egg yolk through a fine sieve, finely chop the remaining sauce ingredients, and then mix everything together. Remove the boiled beef from the cooking liquid. Cut the meat into thin slices across the grain. Drain the vegetables and serve with the meat and the herb and anchovy sauce.