Gekochter Tafelspitz mit Bouillon Kartoffeln ist ein klassisches Gericht der österreichischen Küche. Der Tafelspitz ist ein Stück Rindfleisch aus der Rinderhüfte, das langsam in einer kräftigen Bouillon gekocht wird. Die Kartoffeln sind in der gleichen Brühe gegart und ergeben eine wunderbar saftige Beilage. Hier erfährst du, wie man dieses köstliche Gericht selbst zubereitet.

Gekochter Tafelspitz mit Bouillon Kartoffeln

Today, we are going to make a traditional Austrian dish called Tafelspitz with Kartoffeln. Tafelspitz is a type of boiled meat, usually beef, that is flavored with various spices and served with potatoes. To make this dish, we will need potatoes, horseradish, chives, pepper, salt, parsley stems, neutral oil, carrots, Tafelspitz beef, allspice berries, bay leaves, onions, celery, and lovage.

Firstly, we need to prepare the vegetables and potatoes. We will need to cut the potatoes and vegetables in a specific way, so they cook evenly and look aesthetically pleasing on the plate. For the potatoes, we will need to peel and wash them thoroughly. For the bio potatoes, we will save some of the peels and scraps to add flavor to the broth later. Next, we will cut the carrots and celery thinly and evenly, while the onions are halved and left with their skin on to add color to the broth. The leek needs to be washed carefully to remove any dirt between the leaves.

To flavor the broth, we will add allspice berries, bay leaves, parsley stems, lovage, and pepper. We will also place the saved peels and scraps from the potatoes and vegetables into the broth to enhance its taste. To make the broth, we will cook the meat in boiling water with the vegetables and spices.

Meanwhile, we will prepare the horseradish sauce. If using fresh horseradish, we need to grate it finely and mix it with some sour cream, salt, and pepper. We can also add some chives for extra flavor. If using prepared horseradish from a jar, we can mix it with sour cream and add salt, pepper, and chives.

To cook the meat, we need to add it to the boiling broth and let it simmer for about two hours. After the meat is cooked, we will take it out and let it rest for at least ten minutes before slicing it thinly. Meanwhile, we will take out the cooked vegetables and potatoes from the broth and place them in a separate dish. We will also strain the broth and discard the solids.

To finish the dish, we will serve the sliced meat with the cooked vegetables and potatoes on the side. We will add a scoop of horseradish sauce on top of the meat and sprinkle some chopped chives for garnish. We can also drizzle some neutral oil or clarified butter on top for extra richness.

In conclusion, Tafelspitz with Kartoffeln is a delicious and comforting dish that can be enjoyed all year round. With the right combination of spices and vegetables, the broth can be rich and flavorful, while the meat is tender and juicy. This dish is perfect for a special occasion or even on a cold winter night. So why not try making it yourself and experience the taste of Austrian tradition?
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