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Boiled Beef with Sauce À La Svieckova, Böhm Dumplings, Honey Carrots and Cranberries

5 from 2 votes
Prep Time 3 hrs
Total Time 3 hrs
Course Dinner
Cuisine European
Servings 6 people
Calories 108 kcal

Ingredients
 

Tafelspitz:

  • 4 liter Water
  • 1,2 kg Boiled beef
  • 500 g Beef bones
  • 100 g 1 onion unpeeled
  • 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 cup of sour cream
  • 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 pressure cooker
  • 250 g ½ pack of sliced Bohemian dumplings

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

Instructions
 

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.

Nutrition

Serving: 100gCalories: 108kcalProtein: 21.5gFat: 2.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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