RCI-MT.001.0279.001
Tafelspitz
Tafelspitz from the Recidemia collection
Prep20 min
Cook15 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- (1200g) of either fresh beef brisket2 ½ poundssilverside or sirloin-enough water for your suitable Dutch oven pot (about 5 Qt. (700ml) Pot capacity with about 4 Qts. (560ml) Of water) + salt (about ½ tablespoon for every Qt. Of water).
- cloves garlic3 wholeslightly crushed, peeled.
- green (freeze dried) or white peppercorns.3 whole
- juniper berries (you may substitute with 1 bay leaf).2 unit
- medium size carrots3 wholepeeled, trimmed (about 4 oz. [110g)]).
- small-medium onion1 unittrimmed, unpeeled, halved (about 2 oz [55g]).
- fresh parsley.3 sprigs
Method
1
Fill a large pot with water and bring it to a boil over high heat. Season generously with salt and add the peeled cloves of garlic along with any available root vegetables such as carrots, celery, and parsnips.
10 minutes
2
Add the beef rump or top sirloin to the boiling water, then reduce the heat to a gentle simmer. Skim off any foam or impurities that rise to the surface during the first few minutes of cooking.
10 minutes
3
Allow the beef to simmer gently over low heat, partially covered, until it becomes very tender and easily pierced with a fork. This slow cooking process develops a rich, clear broth.
120 minutes
4
Remove the beef from the broth and allow it to rest on a cutting board for at least 10 minutes before slicing. Strain the broth through a fine mesh sieve and set it aside.
10 minutes
5
Thinly slice the rested beef against the grain into even, sandwich-ready slices. Arrange the slices neatly and keep them moist by spooning a little warm broth over them.
5 minutes
6
Layer the sliced Tafelspitz beef onto your chosen bread or roll, adding condiments such as horseradish cream or mustard as desired. Serve immediately as a cold sandwich or wrap.
5 minutes