Tafelspitz is boiled beef in broth Viennese style. I don't know where my family recipe comes from, but I love it! it is very similar to Mexican Ropa Vieha.
- Brisket or some other stringy meat, such as chuck. Non-critical.
- Pickling Spice
Place the meat in a large pot or a crockpot, and measure the water used to cover it.
For every two cups of water used, add an onion (cut into quarters) and a tablespoon of pickling spice mix.
Cover and boil gently until tender, from 2 to 10 hours.
Remove the meat, strain the broth, salt it to taste, and boil in it:
Just like a New England boiled dinner, except less salty.
I like to chop the leftover beef, broth, vegetables and a head of cabbage to make a delicious soup.
The meat may be served in a variety of ways:
- With horseradish cream sauce (my favorite!)
- Shredded, sauced, and spiced for Mexican dishes.
- With sour cream and chives.