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Lena Staal/ STAAL Studio | Foodstyling: Gitte Jakobsen
Home Food & Drinks Recipes Cooking Tafelspitz brawn with vegetables

Tafelspitz brawn with vegetables

Rezept
Wiener Küche
Rindfleisch

A masterpiece of Viennese cuisine: Tafelspitz Sulz with vegetables - tender beef, crunchy root vegetables and aromatic spices in a fine jelly coating.

Ewald Plachutta ,  Mario Plachutta

Cooking time: 45 minutes

+ 8 hours rest time

Ingredients (4 servings)
320 g Boiled beef or other lean beef, cooked
130 g Carrots and yellow beets
70 g Celeriac, peeled, cooked
50 g Gherkins
14 g Gelatine
1/2 l Beef soup, fat-free, seasoned
Oil for the terrine mold
  • Cut the meat, roots and gherkins into cubes approx. 4 millimeters thick.
  • Cover the gelatine leaves with plenty of cold water and soak for 5 minutes. Lightly coat a terrine dish (tub) with oil, line with cling film and smooth with kitchen roll.
  • Heat the soup, lightly squeeze out the gelatine, stir in and allow to cool but not set. Mix the meat, vegetables and gherkins and fill into the dish.
  • Pour in a little jelly, shake the mold and allow to set slightly. Repeat the process until the jelly has been used up and the vegetable and meat mixture is evenly distributed.
  • Allow the sour cream to set at room temperature and chill in the fridge for approx. 8 hours. Then turn out, remove the foil and cut into slices approx. 1 centimeter thick.

Wine tip

2021 Wiener Gemischter Satz DAC Nussberg
Weingut Rotes Haus
Vienna, Austria
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Ewald Plachutta
Ewald Plachutta
Chef
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Mario Plachutta
Mario Plachutta
Chef
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