Typical Austrian Tafelspitz requires good beef, a few vegetables, aromatic seasoning and plenty of water for cooking. Here we show you how to recreate the traditional Viennese original with a modern touch. We call it Tafelspitz-Bowl! Topped with potatoes and Semmelkren it results in an excellent taste experience!
For the boiled beef:
- 800 g boiled beef
- root vegetables (peeled, coarsely chopped )
- 1 onion (halved with skin and roasted dark on the cut surface without fat)
- 1 bay leaf
- 4 peppercorns
- 3 juniper berries
For the potatoes:
- 400 g potatoes (greasy)
- olive oil
- pepper (from the mill)
- 4 portions Semmelkren
Directions for Tafelspitz-Bowl
- First put all the ingredients except the meat into a pot. Fill up with cold water and salt.
- Bring to the boil, add the meat, reduce the temperature and cook for about 1,5 hours until soft.
- Remove the meat and refrigerate. Let the soup simmer until it has a more intense flavour. Add some seasoning if necessary.
- Wash potatoes well and cook with the skin in plenty of salted water until soft. Afterwards allow to cool, peel and cut into not too thin slices.
- Heat some oil in a pan and fry the potato slices until they are crispy and golden yellow. Season with salt and pepper.
- Fill the Semmelkren into bowls. Cut the boiled beef into slices and arrange on top together with the potato slices.
- Finally sprinkle with chives rolls and freshly horseradish.
Making your own Semmelkren is easier than it might be.
JUST ONE MORE THING
Add a little root vegetable to the bowl and it will become even more colourful! By the way: Our other Austrobowls are also wonderfully colourful. Bowls are currently very trendy, so why not serve Austrian Classics as Austrobowls?