John Myers
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Tafelspitz with Potato Variations
The perfect tafelspitz with potato variations recipe with a picture and simple step-by-step instructions.
Boiled beef
- 800 g Veal boiled beef
- 2 tbsp Granulated Dijon mustard
- 2 tbsp Butter
- 4 Pc. Bay leaves
Mashed potatoes / mashed potatoes
- 1 kg Floury potatoes
- 200 ml Cream
- 50 g Butter
- 6 Pc. Garlic cloves
Potato spirals
- 5 Pc. Waxy potatoes
Jus
- 4 Pc. Veal tails
- 1 bunch Soup vegetables
- 1 tbsp Tomato paste
- 250 ml Dry red wine
- 1 tbsp Beet syrup
- 2 l Meatsoup
herb
- 1 Pc. Cabbage
- 100 ml Cream
- 50 g Butter
Boiled beef
- Rub the boiled beef with the mustard, add butter and bay leaves and vacuum seal together. Cook sous vide for 3 hours at 56 degrees
Mashed potatoes
- Dice the potatoes and steam them in the steamer. In the meantime, bring the cream, garlic cloves and butter to the boil and let it steep and then pass through a sieve. Press the potato cubes through a press, mix with the cream to a smooth puree and season well with salt.
Potato spirals
- Cut the potatoes into thin spirals with a spiral cutter and briefly blanch them in boiling salted water. Drain well and fry in hot fat
Jus
- Fry the veal tails all over in hot fat. Add tomato paste and diced vegetables. Deglaze with red wine, pour on the meat stock. Reduce for hours and season with the sugar beet syrup and spices.
herb
- Cut the pointed cabbage into very fine slices with the slicer. Sauté in butter and cream. Season to taste with salt.
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