The Habsburg Emperor Franz Joseph I ruled the Austro-Hungarian Empire from 1848 until 1916, and is said to have been an extremely frugal, not to say miserly, man. That’s fortunate for us, because without his thrift, we might have missed out on one particular culinary delight – Tafelspitz.
Ingredients for 6 servings:
- 1 Tafelspitz (2 kg with light fat cover)
- 750 g beef bones
- 3 carrots
- 3 turnips (yellow)
- 1 celery (small)
- 1 onion
- 2 bay leaves
- 10 peppercorns
- 2 juniper berries
- Roasted potatoes
- Chive sauce
- Apple horseradish
First fil a pot with 5 litres of cold water. Rinse the bones and toss them into the water. Boil.
Remove tendons, but leave the fat on the Tafelspitz. Now add the meat, the bay leaves, peppercorns, and juniper berries and let simmer for 2 to 2.5 hours at low heat, just below the boiling point. Skim off the foam repeatedly.
Halve the unpeeled onion and fry in a (old) pan without oil until dark brown. Cut vegetables into large cubes and add them to the meat together with the onion. Let simmer for another hour until the meat is really tender.
Take the meat out of the pot, strain the broth and let the meat rest for a while in the broth.
Then cut the Tafelspitz with the classic sides into slices, arrange on warmed plates, add some broth and sprinkle with salt and chives. Serve with crispy roasted potatoes, chive sauce, and apple horseradish.