Tafelspitz Vinaigrette

Ingredients for 8 servings:

• 1 ½ kg boiled beef
• 1 bunch of soup vegetables
• 1 parsley root(s), optional
• 2 onions
• 10 allspice berries
• 10 juniper berries
• 20 peppercorns
• 2 bay leaves
• 1 large onion(s), red
• 3 m.-large gherkins
• ½ bunch chives
• 2 eggs, egg whites only
• 3 tbsp balsamic vinegar, lighter
• 2 tsp mustard, medium hot
• 6 tbsp olive oil
• salt and pepper
• 750 ml broth from the boiled beef

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 3 hours; Total time approx. 15 hours 30 minutes

fits very well on a buffet

Place the boiled beef with the fat edge and finely chopped vegetables, parsley root, onions, allspice berries, juniper berries, peppercorns, and salt in a saucepan with enough water to cover the meat. Cover and simmer for at least 3 hours, until the meat is tender. Allow the boiled beef to cool completely, otherwise it will be difficult to slice. Remove the fat edge and reserve the broth. Cut the meat into thin slices across the grain and place in a tall dish. An electric knife works great for thin slices. For the marinade, hard-boil the eggs. Dice only the egg whites. Also finely chop the red onions and gherkins. Mix approximately 500 to 750 ml of the reserved broth (as needed) with olive oil, mustard, vinegar, salt, and pepper, and season to taste. Add the finely chopped onions, gherkins, egg whites, and chives and stir through. Radishes may also be a good addition, depending on the season. If the broth and ingredients are too much for you, you can simply reduce the amount. (Since I cook according to my own taste, it was a bit difficult to give precise instructions.) Pour the vinaigrette over the boiled beef slices, ensuring they are just barely covered and well-sealed. Refrigerate and let marinate for several hours (preferably overnight). The boiled beef will be super tender and will have a wonderful flavor thanks to the vinaigrette. If served at a buffet, it will serve more than 8 people.