Family dinners Meal prepgluten-freedairy-free

Austrian Tafelspitz

Name: Austrian Tafelspitz
Total time: 190 min
Yield: 6 servings
Cuisine: Austria
Ingredients: 1.5kg beef brisket; 1 bunch carrots, chopped; 1 celeriac, peeled and chopped; 2 parsnips, chopped; Small bunch of fresh parsley; 1/2 leek, cleaned; 1 large unpeeled onion, halved; 2 dried bay leaves; 5 whole black peppercorns; Salt to season

Classic melt-in-the-mouth simmered beef brisket served with sweet root vegetables in rich, clear broth.

190 min serves 6 Medium

Ingredients

1.5kg beef brisket1.5kg

1 bunch carrots, chopped1 bunch

1 celeriac, peeled and chopped1 pcs

2 parsnips, chopped500g

Small bunch of fresh parsley30g

1/2 leek, cleaned1 pcs

1 large unpeeled onion, halved3 pack

2 dried bay leaves5g

5 whole black peppercorns50g

Salt to season750g

Method

Slice the unpeeled onion in half widthways and fry off the cut surfaces without fat until fairly well browned.
Put around 3 litres of water into a large saucepan. Add the root vegetables, leek, halves of onion, bay leaves, and peppercorns and bring to a boil. Add the washed meat and bones and, depending on the type of meat, allow to cook until softened in gently simmering water, which will take around 2 1⁄2 – 3 hours. Add more water as required and skim off any foam from the surface.
Season well with salt, but only after a good 2 hours.
Once the meat has softened, remove it from the pan and keep it warm in some of the liquid from the soup. Season the remainder of the soup again with salt to taste, and strain it (optional). Serve with semolina dumplings or "Frittaten" (sliced pancakes - a traditional Austrian soup garnish) and freshly chopped chives as a starter. Afterwards, slice the boiled beef by cutting on the bias and arrange it on pre-heated plates, or serve in the hot soup in a decorative soup tureen.
Serve with roast potatoes, a bread and horseradish mix, green beans in a dill sauce, or creamed spinach and chive sauce. If the root vegetables are to be served at the same time, cook some of them separately to be served al dente.

Cost to cook

serves 6 · I have the cupboard staples

Mostly estimated prices. Full-pack shop cost · about £11.56 of it is what this recipe actually uses.

Find it in store

Search the ingredients at your stores:

Tesco Asda

£14.95 est. · serves 6

Method

Slice the unpeeled onion in half widthways and fry off the cut surfaces without fat until fairly well browned.

Put around 3 litres of water into a large saucepan. Add the root vegetables, leek, halves of onion, bay leaves, and peppercorns and bring to a boil. Add the washed meat and bones and, depending on the type of meat, allow to cook until softened in gently simmering water, which will take around 2 1⁄2 – 3 hours. Add more water as required and skim off any foam from the surface.

Season well with salt, but only after a good 2 hours.

Once the meat has softened, remove it from the pan and keep it warm in some of the liquid from the soup. Season the remainder of the soup again with salt to taste, and strain it (optional). Serve with semolina dumplings or "Frittaten" (sliced pancakes - a traditional Austrian soup garnish) and freshly chopped chives as a starter. Afterwards, slice the boiled beef by cutting on the bias and arrange it on pre-heated plates, or serve in the hot soup in a decorative soup tureen.

Serve with roast potatoes, a bread and horseradish mix, green beans in a dill sauce, or creamed spinach and chive sauce. If the root vegetables are to be served at the same time, cook some of them separately to be served al dente.