John Myers
Contents
show
Tafelspitz with Roasted Potatoes
The perfect tafelspitz with roasted potatoes recipe with a picture and simple step-by-step instructions.
Roasted potatoes
- 175 g Root system
- 150 g Onions
- 0,75 piece Leek
- 3 liter Water
- 750 g Beef bones
- 3 tablespoon Freshly chopped chives
- 10 piece Peppercorns
- Sea-Salt
- Lovage
- 2 kilogram Potatoes
- Onions
- Garlic
- Salt
- Pepper
- Wash the meat and bones with cold water. Bring the water to a boil in a large saucepan, add boiled beef, bones, peppercorns and cook everything gently surging for 3-4 hours. Constantly skim off the foam.
- In the meantime, halve the onions with the skin and roast them very dark on the cut surfaces in the pan. Wash, clean, peel and cut the roots and leeks. One hour before the end of cooking, add the roots, leek, lovage and onions and let everything simmer gently.
- Lift the cooked, crumbly meat out of the pot, season the soup with salt and pepper and strain through a sieve. Cut the boiled beef into finger-thick slices against the fibers, pour the soup over them and sprinkle with sea salt and chives.
- Traditionally roasted potatoes, apple horseradish and chive sauce are served with it. It also goes very well with dill fish, cream spinach, salad with peas and pumpkin vegetables.
Roasted Potatoes:
- Boil, peel and slice the potatoes. Then roast the onion in oil and add the garlic. Now mix everything together.
Facebook Comments