Tafelspitz - Kochen mit Alex ist eine faszinierende und spannende Kochshow, die sich ausschließlich mit der Zubereitung von Tafelspitz befasst. Der Moderator Alex zeigt dem Zuschauer Schritt für Schritt, wie man aus einem einfachen Stück Fleisch eine köstliche Delikatesse zaubert. Mit viel Leidenschaft und Liebe zum Detail gelingt es ihm, die Zuschauer für das Kochen zu begeistern.

Tafelspitz - Kochen mit Alex

“Hier das wieder dabei seid heute einer der Klassiker in der österreichischen Küche” suggests a discussion about one of Austria’s popular dishes. The Tafelspitz, also known as boiled beef, is one of the staple dishes in Austrian cuisine that has been enjoyed for generations. While Kaiserschmarrn is another popular dish, many prefer a hearty Gulasch or the Tafelspitz. In this article, we will take a closer look at the Tafelspitz and what it takes to make a great dish.

To start, it’s important to choose the right cut of meat, which in this case is the boiled beef. It’s recommended to cook the meat along with the soup to save time, and also because many people love a good beef broth. To make the broth, start by boiling water in a large pot along with basic root vegetables like carrots, onion and celery. The vegetable peels add color and flavor to the broth. You can also add spices like peppercorns, but don’t add salt yet, as it might make the meat tough.

Once the broth is ready, add the boiled beef to it and let it cook for three hours on low heat. It’s important to let the meat cook slowly in order to bring out its natural flavor and tenderness. Don’t make the mistake of cooking it quickly, as the meat will become dry and tough.

To ensure that the meat is cooked to perfection, test it by lifting it with a fork or tongs. If it’s tender, then it’s cooked to the right degree. To ensure the meat is sliced evenly and doesn’t fall apart, it’s recommended to cook it the day before and let it cool completely overnight. This will also allow the flavors to develop further.

When ready to serve, slice the beef against the grain into thick pieces and serve with classic side dishes like boiled potatoes, creamed spinach, and apple horseradish. Another important aspect of the dish is the savory sauce that ties it all together. Popular sauces include horseradish sauce, Schnittlauch sauce (made by mixing sour cream, mayonnaise, chopped garlic, and fresh chives), and a beef stock reduction.

In conclusion, making the perfect Tafelspitz requires patience, a good cut of meat, and a few classic side dishes and sauces to complement the meat. While it may take a few hours to perfect, the end result is a delicious dish that has stood the test of time in Austrian cuisine, and will continue to be enjoyed for generations to come.
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