How To Make the Austrian National food - Taflespitz using boiled steak or beef cuts in a pressure cooker.
Prep Time45 minutesmins
Cook Time1 hourhr30 minutesmins
Course: Dinner, Lunch
Cuisine: Austrian, German
Keyword: Boiled Beef
Servings: 6
Calories: 840kcal
Author: Rose
Ingredients
3onions
50fl 0zwater1.5 l water
1teaspoonsalt
3lbstopside beef1.5kg
10black peppercorns
Salt and pepper for seasoning
2lbscarrots900g of mixed peeled root vegetables, carrots, swede cut into 1-2 inch chunks
2leeks one for cooking in the instant pot and one cut into 1/4 inch slices one for cooking in the instant pot and one cut into 1/4 inch slices
1ChivesTo Finish
2tablespoonsVegetable Oil
2tablespoonsbutter
1cupbaby peas
6Marrowbone slices
2bay leaves
1cupbaby peas
1bunch swiss chard
3sticks celery
2green apples
1tablespoonhorseradish sauceoptional
Instructions
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.
Onions: Cut the onions in half, but leave the skin on and roast for the same time as the bone marrow.
Vegetables: Wash the Swiss card, leeks, and other vegetables.
Prepare: Cut the white stalks out of the Swiss card and cut them up into 1-inch bits
Prepare: Peel the carrots
Prepare: Peel the swede and cut up into quarters
Pressure Cooking: Put 50 fl oz (1.5l) water into the instant pot - and place the whole beef in - then add the carrots, swede, bay leaves, roast onions (take off skin), celery, and one of the whole leeks.
Season: Add in 10 whole peppercorns and a teaspoon of salt
Pressure Cook: For 70 minutes and 10 minutes natural release
Ice Bath: Take out the beef and carrots and swede and put them in an ice bath - this will keep the beef really moist and tender - but most of all it will stay in one piece when you cut - because in the pressure cooker it is really melt in your mouth tender beef - putting it in the ice bath lets you cut it in a slab - but when you eat it is soo good.
Clear Broth: Take out the other vegetables and you are left with an amazing clear beef broth- season it with salt and pepper to taste.
Apples: Peel the apples - and diced them - cook them with a little bit of water in a hot pan - then eventually making them into an apple sauce. Now you can mix in the horseradish - but this is optional as people either love or hate horseradish.
Saute: Cut the remaining leeks into thin slices and saute in a little butter and oil - about 3-5 minutes - till they just go soft. Then do the same with the Swiss chard - using a little oil and butter as well.
Chives: Finely dice some chives for finishing.
Root Vegetables: Cut the carrots and swedes into smaller nice bit sized pieces
Beef: Cut the beef into thick slabs, about 1/2 inch - cut against the grain.
Plating Up: Now put in the clear beef broth, salt of steak, and decorate with vegetables.
Notes
Use our photo or video as a guide on how to plate up - this is really great traditional German or Austrian food.