Tafelspitz - Why Boiling Beef Is A Good Idea! скачать в хорошем качестве

Tafelspitz - Why Boiling Beef Is A Good Idea!

Tafelspitz is Austria’s answer to lean beef — a traditional Viennese dish that turns tough, low-fat cuts like top round or London broil into tender, flavorful meat using precise temperature control, collagen science, and restraint. In this episode, we break down *how Tafelspitz works*, why the meat goes into *boiling water instead of cold*, how collagen turns into gelatin, and why this 19th-century Hofburg classic still outperforms most modern beef recipes. This is not soup. This is not a stew. This is technique. You’ll learn: Why lean beef fails (and how Tafelspitz fixes it) The science of collagen → gelatin Why vegetables go in late How Viennese cooks built flavor without overpowering beef Classic sides: boiled waxy potatoes and Kren (horseradish sauce) If you enjoy *food science, historical cooking, and making cheap cuts taste expensive*, this one’s for you. Printable recipe on my blog: https://skipthejunk.com/2026/01/tafel... THE TAFELSPITZ RECIPE INGREDIENTS *1 onion*, halved, unpeeled 2 kg Tafelspitz / top round (≈ *4.4 lb*) 1 kg beef bones (≈ *2.2 lb*) 5 liters water (≈ *1.3 gallons*) 1 tbsp whole black peppercorns 5 bay leaves 2 cups soup vegetables (carrot, celery root, leek) *1 tsp salt*, or to taste Pinch black pepper Pinch nutmeg (optional) --- INSTRUCTIONS (SCIENCE-FIRST) 1. Char the onion Halve the onion *without peeling*. Place cut-side down in a dry pan and roast until very dark. Why: Burnt onion skins add color without sweetness or bitterness. 2. Bring water to a boil In a large pot, bring 5 liters / 1.3 gallons of water to a full boil. 3. Add beef and bones to boiling water Add the Tafelspitz, beef bones, peppercorns, and bay leaves. Reduce heat to a *gentle simmer*. Why: Starting hot tightens surface proteins, reducing moisture loss from the meat. 4. Skim aggressively Skim off any foam that rises to the surface. Why: This is denatured protein—harmless, but it clouds the broth. 5. Simmer gently – 1½ hours Maintain a weak simmer (no rolling boil). Why: Collagen converts to gelatin between ~160–180°F (70–82°C). 6. Add vegetables and onion After 1½ hours, add soup vegetables and the charred onion halves. Simmer *1 more hour*. Why: Vegetables give up flavor quickly; adding them late prevents bitterness. 7. Remove and season Remove the meat. Strain the broth. Season with salt, pepper, and nutmeg. 8. Slice correctly Slice the beef against the grain and serve with broth spooned over. CLASSIC SIDES Boiled Waxy Potatoes Start in cold, water Simmer until just tender Drain and let steam off Peel before serving No butter. This isn’t France. Apfelkren (Horseradish Sauce) Freshly grated horseradish Freshly grated apples Lemon juice Salt to taste (usually not necessary) Sharp, cold, and essential. Attributions: Schloss Schönbrunn: By Diego Delso, CC BY-SA 4.0, https://commons.wikimedia.org/w/index... Tags: #Tafelspitz #AustrianCuisine #FoodScience #BeefRecipe #LeanBeef #VienneseFood #OldSchoolCooking #CookingTechniques #ImperialFood #TraditionalRecipes #recipe #fromscratch #cookingfromscratch