Tafelspitz with Schüttelbrot breading and coleslaw

AUTHOR
Avis Adkins
DIFFICULTY
very easy
RATING
3 3
COOK TIME
180 mins
TOTAL TIME
180 mins

Ingredients

Servings: 6
  • 1 collar Soup Greens
  • 3 medium-sized onions
  • 1–2 Bay leaves
  • 1 TEASPOON black peppercorns
  • 3 Cloves
  • 7-10 Tbsp Salt
  • 1.8 kg Tafelspitz (without fat approx. 1.6 kg)
  • 1 (approx. 1.5 kg) Head white cabbage
  • 125 ml Cider vinegar
  • 125 ml Vegetable broth
  • 6-8 TABLESPOONS Oil
  • 2 TEASPOONS Caraway seed
  • 1-2 TABLESPOONS Sugar
  • 7-10 Tbsp Pepper
  • 350–400 g Schüttelbrot
  • 1 Pot marjoram (alternatively approx. 3 teaspoons dried marjoram)
  • 160 g medium hot mustard
  • 100–120 g clarified butter
  • 1 (6 l) large freezer bag

Directions

  1. 1

    Clean, wash and cut the soup greens into large pieces. Wash and quarter 1 onion. Boil up about 2.5 litres of water, soup greens, onions, bay leaf, peppercorns, cloves and 1 tbsp. salt in a large pot.

  2. 2

    Dab the meat dry and place it in the hot stock. Bring to the boil, cover and simmer at low to medium heat for about 2 1/2 hours.

  3. 3

    Clean and wash the white cabbage and slice or cut into fine strips. Peel 2 onions and chop finely. Bring vinegar, stock, oil, onions, caraway seeds, sugar, approx. 1 1/2 tsp salt and pepper to the boil in a pot.

  4. 4

    Pour hot marinade over the cabbage, mix in and knead well with your hands. Cover and leave to soak for a few hours.

  5. 5

    Lift the meat out of the stock, cover it and let it cool down (or let it cool down overnight in the stock.) Put the shaken bread in a freezer bag and crumble it finely with a rolling pin. Pour into a wide bowl.

  6. 6

    Wash the marjoram, shake dry and remove the leaves. Chop the marjoram and mix with the mustard.

  7. 7

    Cut off the layer of fat from the cooled boiled beef. The best way to cut the meat is to use a slicer and cut it into approx. 0.5 cm thin slices (approx. 18 slices). Brush both sides of the meat slices with marjoram mustard using a brush and turn them over in the breadcrumbs.

  8. 8

    Heat some clarified butter in a large pan and fry the breaded meat slices in portions until crispy brown while turning. Clean the pan with kitchen paper in between.

  9. 9

    Season cabbage salad with salt, pepper and sugar and arrange on plates with the breaded slices of boiled beef. Pass the meat stock through a sieve and use it for other purposes.

Nutrition Facts

KCAL
610 kcal
CARBS
38 g
FATS
28 g
PROTEINS
50 g