John Myers
Boiled Beef with Sauce À La Svieckova, Böhm Dumplings, Honey Carrots and Cranberries
The perfect boiled beef with sauce à la svieckova, böhm dumplings, honey carrots and cranberries recipe with a picture and simple step-by-step instructions.
Tafelspitz:
- 4 liter Water
- 1,2 kg Boiled beef
- 500 g Beef bones
- 100 g 1 Zwiebel ungeschält
- 2 piece Garlic cloves
- 0,5 bunch Parsley
- 1 tbsp Salt
- 2 piece Bay leaves
- 5 piece Black peppercorns
- 5 piece Allspice grains
- 250 g Carrots
- 150 g Celery
- 100 g Leek
Sauce à la Svieckova:
- The boiled beef vegetables
- 200 g 1 Becher saure Sahne
- 1 Cup Boiled beef broth
- 2 big pinches Coarse sea salt from the mill
- 2 tbsp Sour cream
- 1 powerful splashes Lemon juice
Bohemian dumplings:
- 1 Dampfkochtopf
- 250 g ½ Packung Böhmische Knödel in Scheiben
Honey carrots:
- 8 piece Carrots (/ 6 pieces)
- 1 tsp Salt
- 2 tbsp Butter
- 1 tbsp Liquid honey
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Coarse sea salt from the mill
Cranberries:
- Wild cranberries from the glass
Serve:
- Parsley for garnish
Tafelspitz:
- Pour water (4 liters) into a large, tall saucepan, add the beef bones (500 g), unpeeled onions, 2 peeled garlic cloves, ½ bunch of parsley, 1 tablespoon of salt, 2 bay leaves, 5 black peppercorns and 5 allspice grains, bring to the boil and then add the washed boiled beef. Let everything simmer / cook with the lid on for about 2 hours. In the meantime, prepare the vegetables. To do this, peel the carrots, cut in half lengthways and cut diagonally into pieces. Clean the celery, first cut into slices, then into strips and finally into small diamonds. Clean and wash the leek and cut into rings. After about 2 hours of cooking, remove the beef bones, onions and parsley, add the prepared vegetables (carrot pieces, celery lozenges and leek rings) and simmer / cook for another 30 minutes. Remove the boiled beef, wrap in aluminum foil and keep warm in the oven at 50 ° C until serving.
Sauce à la Svieckova:
- Remove the vegetables from the broth with a ladle and place in an extra saucepan. Add sour cream (200 g) and stock (1 cup) and puree everything with a hand blender. Refine with sour cream (2 tbsp) and season with coarse sea salt from the mill (2 big pinches) and lemon juice (1 strong splash).
Bohemian dumplings:
- Place the dumpling slices in a brick-shaped steamer, fill the lower pot halfway with water and steam the dumplings in the steaming set with a lid after the water has boiled for about 7 – 8 minutes.
Honey carrots:
- Peel the carrots with the peeler, cook in salted water (1 teaspoon) salt for about 8-10 minutes, drain through a kitchen sieve and return to the hot pot. Add butter (2 tbsp), liquid honey (1 tbsp), coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches) and fry / caramelize the carrots in it, turning several times.
Serve:
- Cut the point of the table into slices with a sharp knife (I used an electric knife here!). Serve boiled beef slices with sauce à la Svieckova, Bohemian dumplings, honey carrots and lingonberries, garnished with parsley.
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