RCI-SW.001.0005.001
Tafelspitz
Tafelspitz from the Recidemia collection
Prep15 min
Cook30 min
Total45 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
In a suitable covered Dutch oven, bring water to a rolling boil over medium heat.
2
When the water boils, add meat, garlic, peppercorns, juniper berries, and cover.
3
Bring the water to a boil again and add carrots, onion, and parsley.
4
Cover and let everything simmer for 60 minutes.
5
Turn the meat over, add salt, and let everything cook, covered, for 90 additional minutes.
6
Switch off the heat and let the meat steep for 20 minutes.
7
Remove the meat from the broth and cut meat across the grain when you serve it.
8
Combine and blend 1 pound Golden Delicious apples, cored, peeled, grated and cooked until very mushy with 1 tablespoon wine vinegar, 1 tablespoon lemon juice and 3 tablespoons prepared horseradish.