Tafelspitz ( Full recipe ) austrian boiled beef скачать в хорошем качестве

Tafelspitz ( Full recipe ) austrian boiled beef

500-700 gr tenderloin Pinch of: Pepper corns Salt Juniper berries (3-4) Bay leaf (1-2) 2 🥕 carrots 1 large onion 🧅 Browned in a pan and unpeeled 1 slice cellary root 1 medium sized potatoe 1) blanch the tenderloin 2) start with cold Water and all Ingredients In 3) use digital thermometer for precised results 4 ) after you reach 55internal temperature (C) 5) glaze With Demiglace sauce and further cook to 65(C) . 6) rest the meat for 5min and Serve serves 3-5 people ( 2 if you are a meat lover like me :)))) use the hot soup with vegetabşes to heat your meat .. best serving temp is 65C ... so ... feel free to set your tenderloins on a seperate plate or board ... and when its time to eat slice a piece and bring it to temp with how liquid full of goodness .... please share subscribe ... and feel free to ask questions by the way austrian people please dont judge me using a french sauce on this classical Austrian recipe ... ı know ıts not in original recipe its just a touch from my kitchen .... thank you .....