Viennese Meat (tafelspitz) - A Step By Step Recipe With A Photo

The dish is very original, but its presentation is especially wonderful: there is the first and second, and the appetizer. Became interesting? Come in and see how to cook and serve Viennese meat - Tafelspitz.

Cooking description:

This is an unusual 3-in-one dish: it turns out an appetizer, and the first and second. Meat (veal or beef) must be necessarily with a marrow (such bones are found in the legs of the animal), first boiled with fried onions, then carrots, celery and leeks are added, and everything is boiled again. As a result, the meat is cut into slices and served as hot; the brain from the bone marrow is spread on croutons as a snack; and the broth with vegetables is served as a first course. In general, it is fun to cook and fun to eat. A whole ritual!

Purpose: For lunch / For dinner

Main ingredient: Meat / Beef / Veal

Dish: Hot dishes

Cuisine geography: Austrian / European

Ingredients:

• Meat - 1 Kilogram (veal or beef)
• Meat on the bone - 1 Kilogram (with marrow)
• Celery - 100 Grams (root)
• Carrots - 1 Piece
• Onion - 1 Piece
• Leek - 1 Piece
• Salt - To taste
• Pepper - To taste

Servings: 4

How to cook Viennese Meat (Tafelspitz)

1. Cut the onion in half and fry on all sides in a dry frying pan. 2. Wash the meat. The brain bone looks like this: it is contained in the legs. And we need the bone marrow from it for feeding. 3. Pour the meat (fillet) and meat on the bone with water, add the fried onion and simmer for about 2 hours. 4. Peel and slice the carrots lengthwise, slice the celery and the leeks into rings. 5. Add everything to the pan, cook for 30 minutes. Season with salt and pepper. Strain the broth and transfer to a clean saucepan. Put the broth on the fire again, salt, add the marrow bones, meat, carrots and leeks. Bring to a boil again. 6. Serve broth with vegetables for the first, croutons or bread with pitted brains, and chopped meat for hot. Enjoy your meal!