Tip of meat for the table
Classic Austrian recipe for boiled veal or beef in broth, served with boiled potatoes, big chunks of celeriac, carrots, minced apples and freshly grated horseradish.
- 3-4 L Water
- 1750 g Veal or beef Cap of rump
- 200 g Onions Halved
- 500 g Mirepoix Carrots, onions, celeriac and leek, cut in big chunks
- 20 pcs Black peppercorns
- 2 pcs Bay Leaf
- 5 g Horseradish
- to taste Salt and pepper
- Brown the unpeeled onion halves' inner sides in a pan, without oil until dark brown.
- Bring water to the boil, then add the meat and simmer on very low heat. Keep skimming off the foam that accumulates and add peppercorns and the onion halves.
- After 2 hours (about 40 minutes before the meal is done), add the vegetables.
- Remove the cooked meat from the broth and cut it into finger-thick slices and place them on a platter.
- Remove the onion halves. Strain the broth and keep the rest of the vegetables on the side. Season to taste with salt and pepper.
- Pour the broth over the meat and garnish with vegetables. Serve with freshly grounded horseradish and boiled potatoes.