Tafelspitz
Nutritional values
(Percentage of daily recommendation)
| Calorie | 726 cal. | (35 %) | ||
| Protein | 62 g | (63 %) | ||
| Fat | 50 g | (43 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 35.6 μg | (59 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 25.2 mg | (210 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 11.3 μg | (25 %) | ||
| Vitamin B₁₂ | 13.2 μg | (440 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 1,437 mg | (36 %) | ||
| Calcium | 68 mg | (7 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 11.1 mg | (139 %) | ||
| Saturated fatty acids | 22 g | |||
| Uric acid | 319 mg | |||
| Cholesterol | 156 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 1 ⅕ kilograms Beef tip
- 1 kilogram marrow bone
- 1 onion
- 2 carrots
- 1 pc Celery root (around 250 grams)
- 1 Parsnip
- ½ stalk Leeks
- 4 Juniper berries
- 1 bay leaf
- 1 tsp peppercorns
- 2 cloves
- 1 sprig Lovage
- 1 sprig parsley
- salt
- freshly ground peppers
Preparation steps
Bring a large pot of water to a boil.
Rinse the beef and bone marrow and pat dry with a paper towel. Blanch the bones in the hot water, remove and plunge into a bowl of ice water for 2-3 minutes. Remove from the cold water. Blanch the meat for 2-3 minutes in the boiling water, rinse and drain.
Throw away the blanching water (if necessary, wipe the pot clean) and place the beef and bones in the pot. Cover with cold water and bring to a boil. Reduce the heat and leave to simmer for about 2.5-3 hours. If necessary, add more water while cooking so that the meat is always covered.
Remove the outer layer of the onion and cut the onion crosswise. Lay the onion with the cut surfaces down in a hot pan and without oil, brown until dark in color. After about 1 hour of cooking the meat, add the onion to the broth.
Peel the carrot and together with the celery and parsley coarsely chop. Cut the washed and cleaned leeks into thick rings and add all the vegetables to the pot.
With the blade of a knife, press on the juniper berries. After cooking the meat for 2 hours, add the berries, bay leaf, peppercorns and cloves to the broth.
A short time before the end of cooking (around 10 minutes) add the lovage stems. Season with salt and pepper.
Lift the meat from the broth with a slotted spoon and a serving fork. Place the meat on a cutting board and let it rest for a few minutes. Cut crosswise to the grain into slices and arrange on deep plates. Lightly season with salt and pepper and a ladle some of the hot broth into the plate. Serve while hot.
