We are going to split this Tafelspitz recipe into three parts and then bring it all back together - often made in a dutch oven, or as a pot roast which takes hours this meat dish will bring you an amazing tasting clear low salt beef broth and with extremely tender slow cooker beef - but all made in a pressure cooker. This is a traditional food in Austria.
Start with the bone marrow - Preheat your oven to 180°C or 350°F and sprinkle the bones with salt and pepper. Bake in the oven for between 10-15 minutes, just depending on the size of the bone marrow.
The marrow is ready when it starts melting and bubbling around the edges just a little bit. It should not be sliding out of the bones that means you have cooked the bone marrow too long.
Next, we are going to roast our onions - cut them in half leaving the skins on. and put them in the oven (preheated) to 180°C or 350°F for 10-15 minutes.
Now we will start to prepare our carrot and other peeled root vegetables - you can use carrot, swede, celeriac, potato - really any root vegetable you like. We are also going to use celery and leeks swiss chard (spinach) and apples. Wash and clean the swiss chard and leaks. You can also boil some sweet baby peas as well if you want some extra greens on your plate.
Start by cutting the white stems out of the swiss chard. Then bunch them up and chop to about 1 inch. Swedes are peeled and cut in quarters, carrots peeled and the leeks washed and cut into 3-4 inch pieces along with the celery sticks.
Tafelspitz - is one of the most famous Austrian Dishes almost and Austrian National Food.
You can also use other cuts of meat like beef chuck, sirloin, roast beef, corned beef, brisket but not ground beef. We used topside - put 1.5l or 50 fl oz into your pressure cooker bowl then add the beef. Then add all your vegetables (keep one leek aside and do not put in the swiss chard) and two bay leaves. Add 10 peppercorns and season with 1 teaspoon salt. Take the roasted onions and remove the skin- but leave the crown (so they stay in one piece) and then cook in the pressure cooker for 70 minutes and 10 minutes natural release.
Take the beef and vegetables and put into an ice bath - this is important as it stops them from cooking further and means the beef is going to stay together when we cut it - retain its moisture and yet actually be so tender that it just melts or falls apart in your mouth.
Take off the lid and remove the beef and all the vegetables leaving a clear broth. Season the broth with salt (sea salt) and pepper and taste that you are happy. This is the most amazing clear beef broth I have ever tasted. This beef broth also can be used to make the most amazing gravy, chive sauce or beef rice noodles.
Peel some green apples and put in the pan with a tiny bit of water to help the apple stew. When the apple is soft use a potato masher to squash them. While this cooking cut you remaining leak into 1/4 inch slices.
Remove the apples and wipe the pan. Now add a know of butter and squirt of vegetable oil or love oil. Get it bubbling and add your leeks and saute for 5 minutes till they just start to go soft - season the leaks with salt and pepper and take out.
Now take out the leaks and repeat (add butter and oil) by wilting down the swiss card - again 3 minutes is about right.
Also finely dice some chives. for a garnish.
Also, prepare your root vegetables for plating by cutting the carrots into smaller pieces along with the swede. Take the roasted onion and remove the top crown so that it can now break up into single pieces. Doing this also keeps the beef really moist - this is one of the tastiest and moist beef cuts I have tasted.
Now take out the beef and cut into about 1/2 inch slices - thicker if you like. Cut against the grain.
Now you are done and ready for plating up.
Put the broth in a plate and the beef, add back in all your ingredients, leaving a place for the bone marrow and you are ready for serving.
Just top with the apple and horseradish mixed sauce. If you do not like horseradish - you can just leave it out.