Greetings from the kitchen: boiled beef at home

Today we have prepared another delicious treat from the kitchen for you to try. The colder nights are literally crying out for tasty, warm delicacies. And what could be better than our delicious boiled beef recipe?

Ingredients for the boiled beef

• 1.5 l water
• 0.5 kg beef Tafelspitz
• 100.0 g onion halved and browned in a pan
• 50.0 g carrots
• 0.5 pcs. celery root
• 0.5 pcs. Leek
• 5.0 g juniper berries
• 5.0 g garlic clove, whole
• 5.0 g black pepper, whole
• 2.5 g bay leaves
• 25.0 g salt

Ingredients for the stock potato

• 600 g carrots
• 2 pieces celery root
• 1 piece kohlrabi
• 1 leek
• 10 portions of Tafelspitz bouillon
• 50 g chopped parsley

Preparation

Wash the boiled beef in cold water, place in a pan and cover with cold water. Now bring the pan with the boiled beef and water slowly to the boil. Add the bay leaves, pepper, salt and garlic and leave the meat to simmer for 1.5 hours. A foam will form during cooking, which you must constantly skim off.

Cut the onion in half and fry the slices in a dry pan until dark. Now cut the vegetables into large pieces and add them to the soup along with the parsley. Leave the soup to simmer over a low heat for another hour and continue to skim off the foam. If necessary, season the soup to your liking and taste.

For the stock potato, cut the potato and vegetables into approx. 2.5 cm cubes and then add them to the fresh stock of the boiled beef. Cook for 10 to 15 minutes so that the vegetables still have a nice bite.

Garnish the bouillon potato with freshly chopped parsley and serve the bouillon potatoes in a soup plate with a slice of the cooked boiled beef. Finally, pour some stock over the boiled beef and serve with the fresh apple horseradish.

We wish you every success and an enjoyable boiled beef.