Tafelspitz with a twist

Ingredients for 12 servings:

• 2,500 g beef (boiled beef)
• 1 piece(s) celery
• 1 tsp salt
• 4 bay leaves
• 1 small onion(s)
• some juniper berries
• some peppercorns
• 3 large onions, chopped
• 1 kg mushrooms (chanterelles), sliced
• 2 glasses of Miracle Whip Balance, large glasses
• 1 tbsp mustard
• 1 ½ tsp sugar
• n. B. vinegar
• Maggi
• 5 bunches of dill
• 2 liters of meat broth

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Total time approx. 1 day 45 minutes

Tafelspitzsalat, pastor’s meat – takes time, but is worth it

Place the first seven ingredients (beef through peppercorns) in a pot with the meat broth and bring to a boil over high heat (do not boil). Then simmer over low heat for about 3.5 hours, until the meat is cooked through. Meanwhile, brown the onions and chanterelle mushrooms. Remove the meat from the broth, remove any fat, tendons, and skin, and let it cool. Dilute the Miracle Whip with the meat broth until it is liquid, making it easy to pour. Add the remaining spices and season well with Maggi. Chop the dill and stir in. Once cooled, slice the meat as thinly as possible. Now take a large bowl and alternate layers of meat, onions/mushrooms, and sauce. Finish with the meat and pour the remaining marinade over it until everything is covered. Let it marinate for 24 hours. Serve with baguette.