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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.
đ§ Ingredienser
- 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)
đšâđł Instruktioner
- 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.
đĄ Proffstips
- âUse a good quality cut of beef for the best results.
- âSimmering gently is key to tender meat; avoid boiling vigorously.
- âThe broth can be used to make a delicious soup or sauce.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Serve with a horseradish sauce or a dill sauce.
- Add root vegetables like parsnips or turnips to the broth for extra flavor.