Tafelspitz "sous vide"

Ingredients for 4 servings:

• 1 kg boiled beef
• 1 carrot(s)
• 50 g celeriac
• 1 small onion(s)
• 1 tbsp oil
• 100 ml white wine
• some sea salt
• 6 peppercorns
• 1 bay leaf

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 hours; Total time approx. 20 hours 15 minutes

Cooked in a vacuum bag at low temperature

Peel the skin from the top of the boiled beef. Finely dice the carrot, onion, and celery. Heat oil in a pan and sauté the vegetables. Deglaze with white wine, reducing the heat almost completely. Rub the boiled beef with a little oil, season with salt (not too much), and place it in a vacuum-sealed bag. Add the vegetables, bay leaf, and peppercorns and distribute them in the bag. Vacuum-seal. Cook in a water bath at 60 to 65°C for 20 hours. Then remove from the bag, remove the vegetables, and slice the boiled beef. The meat becomes buttery tender, aromatic, and retains an even pink color. Tastes delicious with bread and horseradish, green sauce (Grie Soß), or on root vegetables. The right temperature is a matter of taste. I always cook it at 64°C. The longer it stays in the oven, the more the meat loses its structure. Another day longer, and it will crunch with your tongue. I like it a bit crispier. The amount per portion is quite generous, so one more person can eat it.