Tafelspitz

Ingredients for 8 servings:

• 3 kg beef (boiled beef)
• 300 g root vegetables or soup greens
• 200 g onion(s)
• 1 stalk(s) leek
• 1 kg bones (beef)
• 1 tbsp sea salt
• 5 tbsp chives, cut into fine rolls
• 15 peppercorns
• 8 juniper berries
• 1 tbsp mustard seeds
• 5 liters of water

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Viennese style

Wash the meat and bones under cold water. Bring 5 liters of water to a boil in a large pot. Add the boiled beef, bones, and spices (without salt) (you can also put them in a tea strainer, which saves you the trouble of fishing them out later) and simmer gently for about 3-4 hours. Skim off any foam that forms. Halve the onion and fry the cut sides in a pan until browned. Clean the root vegetables and cut them into pieces. Add them to the soup about 1 hour before the end of cooking and continue simmering gently. Remove the cooked meat from the pot, strain the soup through a fine sieve, and then add salt. Cut the boiled beef against the grain into approximately 1 cm thick slices – this works best with an electric knife. Arrange on plates and serve sprinkled with chives. Traditionally, this is served with potato pancakes (Potato Schmarrn) with roasted onions, apple or creamed horseradish, chive sauce, and dill beans. Cooked sugar snap peas or, in autumn, pumpkin vegetables also go well with it.