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German, Austrian, Viennese recipes, traditional cooking

Wiener Schnitzel Cheese danish
Erdäpfel Salat Salzburger-Nockerln
Tafelspitz Sachertorte
Kaiserschmarren Vanillekipferl
Apfelstrudel  


Austrian Recipes: Sachertorte
Tafelspitz
   

Tafelspitz

   

Ingredients for 4 people

  • water
  • 2 large carrots, cut into thin sticks
  • 1 teaspoon salt
  • 4 celery stalks, cut into thin strips
  • 3 pound beef brisket
  • 2 leeks, white part only
  • 2 gherkins
  • 1 onion - cut into rings
  • parsley

Recipe

Heat 2 qt. water with salt. Add beef; bring to a boil. Skim foam from surface until clear. Partially cover pot; simmer 1-1/2 hours.

Cut leeks in 2 inch pieces, then cut in half lengthwise. Add leeks, onion, carrots and celery to beef. Cook until beef and vegetables are tender.

Cut beef into 1/2 inch slices.
Cut gherkins lengthwise in thin slices, leaving 1 end uncut. Spread out slices like a fan - garnish beef with gherkins.

Serve vegetables in a separate dish with 4 tablespoons cooking liquid spooned over the top. Garnish with parsley. Serve with Swedish mayonnaise.

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