Tafelspitz - boiled beef with horseradish sauce
8 to 10
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Elegant Viennese Dinner Menu | ||
| Rich Beef Broth (recipe follows) | ||
| Horseradish Sauce (recipe follows) | ||
| 1 | each | Beef brisket tip (about 3 pounds) |
| 3 | eaches | Marrow bones |
| 3 | eaches | Ounces beef liver |
| 1 | each | Leek, cleaned, cut crosswise into thirds |
| 1 | each | Onion, cut in half |
| Cooked carrot slices | ||
| Snipped fresh chives | ||
| 1 | each | Make Rich Beef Broth. |
| 2 | eaches | Make Horseradish Sauce. |
| 3 | eaches | Heat broth in large stockpot to simmering; add brisket, bones, liver, |
Directions
SOURCE: CUISINE MAGAZINE, AP
leek and onion. Barely simmer covered, without allowing broth to bubble, until brisket is tender and center is medium-rare, about 3 hours. 4. Remove brisket and liver; thinly slice across grain.
Transfer to warm platter; keep warm. Remove bones from broth. Remove marrow from bones; slice marrow; transfer to platter. Strain and degrease broth; spoon about ½ cup over meats. Serve meats with carrots; garnish with chives. Reserve remaining broth for Lungenstrudelsuppe or other use.
Submitted By ROBERT MILES On 04-19-95