Tafelspitz cooked at low temperature

Ingredients for 6 servings:

• 1 ½ kg boiled beef
• ½ liter buttermilk
• 50 ml soy sauce, dark, naturally brewed
• 1 tbsp, heaped paprika paste
• 3 tbsp mustard seeds
• 1 tsp peppercorns, coarsely crushed
• 1 tsp allspice berries, roughly crushed
• 1 tsp juniper berries, roughly crushed
• 100 g celery
• 3 small carrots, roughly diced
• ½ stalk(s) leek, roughly chopped
• 4 shallots, roughly diced
• 2 cloves garlic, finely diced
• 1 tbsp, grated paprika paste, mild
• 1 tbsp, leveled tomato paste
• 2 tbsp, heaped mustard, medium hot
• 200 ml port wine
• 750 ml vegetable broth or meat broth, unsalted
• 100 ml soy sauce, dark, naturally brewed
• 1 bay leaf
• some clarified butter for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 6 hours; Total time approx. 6 hours 30 minutes

marinated in spicy buttermilk, cooked at 80 °C, there is something softer than butter

Two days before preparing the boiled beef, whisk together the ingredients for the marinade. Wash the meat, place it in the marinade, and cover and let it marinate in the refrigerator for 48 hours. If you have a vacuum sealer, store the vacuum-sealed meat in the marinade in the refrigerator. Clean and dice the vegetables, shallots, and garlic, then set them aside. Before browning, rinse the meat, pat dry with kitchen paper, and sear quickly in a greased roasting pan. Then, cover and set the meat aside. Brown the diced meat in the frying fat until caramelized. After about 5 minutes, stir in the mustard, paprika, tomato paste, and bay leaf, and caramelize. Now deglaze with the wine, allowing it to reduce completely to loosen any browned juices. Then deglaze with the stock and soy sauce, simmer briefly, and place the meat on the bed of vegetables. Insert the core temperature thermometer into the thickest part of the meat. Place the roasting pan uncovered on the middle shelf of a preheated oven at 80°C (top/bottom heat). Also check the oven temperature with a separate thermometer. At this temperature, it will take about six hours for the roast to cook and reach an internal temperature of 65°C (149°F). Finally, strain the sauce through a sieve. Serve with dumplings, potatoes or spaetzle, and any kind of vegetables.