Tafelspitz

Ingredients for 5 servings:

• 1 ½ kg boiled beef
• 3 liters of water
• 1 tsp peppercorns
• ½ tsp juniper berries
• 1 star anise
• ½ garlic clove(s)
• 1 onion(s)
• 1 package of soup vegetables (leek, celery, carrot, parsley)
• 5 pinches of salt

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 45 minutes

tender boiled beef with the best soup

Wash the boiled beef, leaving the fat on, but be sure to remove the tendon on the opposite side. Brown the boiled beef on all sides in a large pan in a little oil. Heat water in a separate, very large pot, as boiled beef is best cooked when not soaked in cold water. Add the spices and garlic to this water and a good dose of salt (!), ideally seasoning to taste. Place the boiled beef in the pot. The meat then needs to simmer for about 3 hours. To prevent any damage, I place the pot in the oven at 120 degrees Celsius (convection oven). If foam forms, skim it off whenever it starts to form, but otherwise, nothing can go wrong. After about 2.5 hours, peel the onion. Throw the skins into the pot. Halve the onion and fry the halves. Let it brown slightly; this gives the soup a beautiful color and good flavor. Now add the carrots, leeks, halved onions, and celery to the pot. After another 30 to 45 minutes, everything is ready. Strain the soup through a sieve. The vegetables taste great with it. Be sure to slice the boiled beef against the grain and enjoy. We like it best with boiled potatoes and horseradish sauce. Illes’s here from Chefkoch is a low-calorie version. The soup is also a delicious appetizer, of course. I use some of the soup for the horseradish sauce.