Table Point Boiled Beef and Vegetables (Tafelspitz)

Cooked according to classic preparation rules, tafelspitz (literally translated: the point of the table) is known to have been Austrian Hungarian Emperor Francis Joseph's favourite meal. Viennese tafelspitz for Austrians is a whole special culinary science prepared with a special cut of beef. It is

Category: Beef

Ingredients

• 2½ pounds (1200 g) fresh beef brisket, silverside, or sirloin
• 3 whole cloves garlic, slightly crushed and peeled
• 3 whole green (freeze dried) or white peppercorns
• 2 juniper berries (you may substitute with 1 bay leaf)
• 3 ea. (4 oz / 110 g) whole medium size carrots, peeled and trimmed
• 1 ea. (2 oz / 55 g) small-medium onion, unpeeled, trimmed, and halved
• 3 sprigs fresh parsley

Instructions

1. Fill a 5-quart (700 ml) Dutch oven with water, season it with salt, and bring to a rolling boil over medium heat.
2. When the water boils, add meat, garlic, peppercorns, and juniper berries, then cover the pot.
3. Bring the water to a boil again and add carrots, onion, and parsley. Cover and let everything simmer for 60 minutes.
4. Turn the meat over, add salt, and let everything cook, covered, for 90 additional minutes.
5. Switch off the heat, and let the meat steep for 20 minutes.
6. Remove the meat from the broth and cut meat across the grain when you serve it.
7. Serve tafelspitz with apfelkren (see notes) and your choice of raw and cooked vegetables.

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