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🍽️ Prepare juicy boiled beef (Tafelspitz)

721 kcal · 30 min · 4 servings

Ingredients

• 1.2 kg boiled beef
• 1 kg marrow bones
• 1 onion
• 2 carrots
• 1 piece celeriac (ca. 250 g)
• 1 parsley root
• 0.5 stalk leek
• 4 juniper berries
• 1 bay leaf
• 1 tsp peppercorns
• 2 cloves
• 1 sprig lovage
• 1 sprig parsley
• salt
• pepper (from the mill)

Instructions

1. 1. Place a large pot with water on the stove and bring it to a boil.
2. 2. Rinse the meat and marrow bones briefly and pat them dry with kitchen paper.
3. 3. Blanch the bones for 2 to 3 minutes in the boiling water, remove them, and shock them in a bowl of ice water.
4. 4. Remove the bones from the ice water.
5. 5. Blanch the meat for 2 to 3 minutes in the boiling water as well.
6. 6. Shock the meat in ice water as well and let it drain.
7. 7. Pour off the blanching water and clean the pot if necessary.
8. 8. Return the meat and the bones to the pot.
9. 9. Cover everything with cold water and bring it to a boil again.
10. 10. Reduce the heat and let the meat simmer gently for about 2.5 to 3 hours, keeping it just below the boiling point.
11. 11. Add water as needed to ensure the meat remains covered.
12. 12. Remove only the outer, dry layer of the onions.
13. 13. Halve the onions crosswise.
14. 14. Place the onion halves cut-side down in a hot pan without oil.
15. 15. Brown the onions darkly, which takes about 1 hour.
16. 16. Add the browned onions to the meat broth.
17. 17. Peel the carrots, celery, and parsley root.
18. 18. Dice the root vegetables roughly.
19. 19. Wash and clean the leeks.
20. 20. Cut the leeks into thick rings.
21. 21. Add the diced vegetables and leek rings to the pot.
22. 22. Press the juniper berries slightly with the blade of a knife.
23. 23. Add the juniper berries, bay leaf, peppercorns, and cloves to the broth after about 2 hours of cooking time.
24. 24. Add the herb stems to the broth about 10 minutes before the end of cooking time.
25. 25. Let the herbs infuse.
26. 26. Season the broth with salt and pepper.
27. 27. Lift the meat out of the broth using a slotted spoon and a carving fork.
28. 28. Place the meat on a cutting board.
29. 29. Let the meat rest for a few minutes.
30. 30. Slice the meat crosswise against the grain.
31. 31. Arrange the meat slices on deep plates.
32. 32. Lightly salt and pepper the meat.
33. 33. Pour a ladle of hot broth over the meat.

Nutrition per serving

• kcal: 721
• Protein: 62 g · Fett/Fat: 50 g · Carbs: 7 g