Tafelspitz

Ingredients for 4 servings:

• 1 kg boiled beef
• Olive oil, good
• Salt, coarse
• Wasabi paste or wasabi powder for mixing

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 40 minutes

Rinse the meat with cold water and place it in a pot of cold water (without salt). The meat should be covered with water but not floating. Bring to a boil over high heat until a foam forms on the surface. Skim off this foam with a ladle and discard. Then reduce the heat until it is just simmering and the pot can be covered. Depending on the amount of water, add 2-4 teaspoons of salt (about 1 teaspoon per liter) and simmer for 1-2 hours. With good quality meat, the result is relatively independent of the size of the piece of meat or the longer cooking time. Remove the meat and slice as thinly as possible. Arrange on plates and drizzle with olive oil, sprinkle with coarse salt, and serve with wasabi. Variations: Subsequently, boil the cooking broth with onions, carrots, and/or potatoes and spices such as bay leaves, juniper, and/or pepper and reduce to create a fantastic broth/stock. Refine with a dash of balsamic vinegar and/or soy sauce—to taste. Instead of wasabi or classic horseradish, other dips also go perfectly with the meat, such as aioli, chili salsa, honey rosemary, thyme herb butter, etc. A simple dish—endlessly versatile—perhaps for two days, even small households can tackle.