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Cooking
What I Fell in Love with in Austria? Tafelspitz
· 4 servings
Roast the marrow bones
Wash and pat the meat dry. Arrange the marrow bones on a baking tray and roast in an oven preheated to 200°C for about 15 minutes.
Roast the vegetables
While the bones are roasting, take a large pan and sauté the vegetables for the broth. Clean them and cut into smaller pieces, then roast in butter.
Tip
Simply halve the onion and roast it cut-side down, skin still on. Roasted vegetables give the broth a beautiful colour.
Simmer
Put the raw meat, roasted marrow bones and vegetables into a large pot, cover with cold water and add the spices. Simmer until the meat is almost falling apart.
How long?
I can't give you an exact time, since it depends on the meat you buy and its quality. Mine took about five hours. Keep it at a gentle simmer.
Strain the broth
Strain the broth. I chose to serve it as a soup with noodles and finely diced beef.
Side dish - vegetables
Slice the celeriac, carrot and leek. Sauté in a little butter, seasoned with salt and pepper. The vegetables should stay fresh and crisp.
Side dish - potatoes
Peel and grate the potatoes - half finely, half coarsely. Add a coarsely grated apple (skin on is fine) and a finely grated horseradish. Season with salt and pepper. Fry in oil until crispy.
Starter
For a starter, I made good use of the marrow from the soup. I spread it onto the potato-apple pancakes that I fried to go with the main course.