Viennese Tafelspitz

Ingredients for 6 servings:

• 1 kg beef from the rear part of the loin
• 1 ½ liters of water
• 1 tsp salt
• 1 bay leaf
• 5 peppercorns
• ½ cube of meat broth
• 2 carrots
• ¼ celeriac
• 1 parsley root(s)
• 1 stalk(s) leek

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 20 minutes

Basic recipe for boiled beef

Briefly wash the meat in cold water. Heat the water with the salt, bay leaf, peppercorns, and meat stock cube. Add the meat to the hot water and bring to a boil. During the first few minutes of cooking, repeatedly skim off any foam that forms with a slotted spoon. Then, cover and simmer the meat for 2 hours over low heat, leaving a gap between the pot and the lid. Peel or scrape the carrots, celery root, and parsley root, wash, and cut into equal-sized sticks. Halve the leek lengthwise, wash, remove any bad bits, and cut into approximately 2 mm wide strips. After 1.5 hours of cooking, add the vegetables to the meat and continue cooking. Remove the meat from the stock, cut into approximately 1 cm thick slices, and arrange on a preheated platter. Remove the vegetables from the stock with a slotted spoon and place them on top of the meat slices. Pour a little hot meat stock over the meat and serve. Side dishes: boiled potatoes and horseradish sauce