์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Basler Tafelspitz
A refined version of boiled beef, Tafelspitz, a classic dish in Swiss cuisine, particularly popular in Basel. It features tender, slow-cooked beef served with a variety of traditional accompaniments.
๐ง ์ฌ๋ฃ
- 1.5 kg Beef Tafelspitz (topside)
- enough to cover Water
- 2 large Onions(quartered)
- 2 large Carrots(peeled and roughly chopped)
- 2 roughly chopped Celery stalks
- 1 white part, roughly chopped Leek
- 2 Bay leaves
- 4 Cloves
- 1 tbsp Peppercorns
- to taste Salt
- For Serving:(Boiled potatoes, apple sauce, creamed spinach, roasted potatoes, green beans)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Rinse the beef under cold water and place it in a large stockpot.
- 2
Add the onions, carrots, celery, leek, bay leaves, cloves, and peppercorns to the pot. Cover with cold water.
- 3
Bring the water to a boil, then reduce the heat to a gentle simmer. Skim off any foam that rises to the surface.
- 4
Cover the pot and let the beef simmer gently for at least 3 hours, or until it is very tender. Add salt to the broth during the last hour of cooking.
- 5
Once cooked, carefully remove the beef from the broth and let it rest for about 15-20 minutes before slicing.
- 6
Strain the broth and reserve it for serving or other uses. You can also reduce it slightly to make a more concentrated sauce.
- 7
Slice the Tafelspitz against the grain.
- 8
Serve the sliced beef hot with traditional accompaniments such as boiled potatoes, apple sauce, creamed spinach, roasted potatoes, or green beans.
๐ก ์ ๋ฌธ๊ฐ ํ
- โUse a good quality cut of beef for the best results.
- โSimmering gently is key to tender meat; avoid boiling vigorously.
- โThe broth can be used to make a delicious soup or sauce.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Serve with a horseradish sauce or a dill sauce.
- Add root vegetables like parsnips or turnips to the broth for extra flavor.