Old Viennese Tafelspitz (boiled beef)

Preparation: cut onions in halves, roast in a pan (cut end) until dark, almost black. Wash and peel vegetables.

Wash Tafelspitz and bone with warm water, boil water and add Tafelspitz, bone and peppercorns. 1 hour before cooking is finished, add vegetables, leek, lovage and onions. Skim off froth continuously.

Take ready-cooked meat from the soup. Season soup and strain (sieve or cloth). Cut meat into finger-thick pieces (against fraying) and add soup. Dredge with chives and sea salt….we always serve a warm cream of dill-white wine with our Tafelspitz, but also recommend a classic “Plachutta” cream of chives according to the following recipe.

• 100 grams white bread, without curst


• 200 ml milk


• 2 egg yolks, raw


• 2 egg yolks, boiled


• 2 tbsp. chives, chopped


• 400 ml vegetable oil


• salt


• vinegar


• pepper, white


• tarragon mustard


• 1 touch of sugar


Soak white bread in cold milk and squeeze. Strain boiled egg yolks with the white bread, add raw egg yolks and all seasonings and mix to a thick sauce while continuously adding oil. Add chives shortly before serving.

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