Tafelspitz

Ingredients for 4 servings:

• 1 kg beef (boiled beef)
• 4 cl brandy
• 1 tsp thyme, fresh, chopped
• 1 tsp marjoram, fresh, chopped
• 1 liter beef broth, maybe a little more
• 6 sage leaves
• Black pepper, coarsely ground
• Salt

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

steamed

Remove any skin and excess fat from the meat, rub it with brandy, thyme, marjoram, and pepper, and wrap it tightly in a linen cloth. Bring the broth to a boil in a suitably large pot, add the coarsely chopped sage leaves, and suspend the meat in the steamer over it. Cover the pot and let the meat steam for about 45 minutes. You may need to add a little more broth. Remove the lid and let the meat rest over the steam for about 5 minutes. Remove the meat from the cloth, cut into finger-thick slices, and season with salt and pepper to taste at the table. Steaming keeps the meat juicier and more tender than boiling, as it retains its valuable nutrients and doesn’t leach them into the broth. I serve the meat with boiled potatoes, horseradish sauce, and seasonal vegetables.