- 21 oz. beef (for “Tafelspitz”)
- 101 floz beef bone broth
- root vegetables (orange carrots, yellow carrots, celeriac root)
- pepper corns, bay leaf
- Cook the meat slowly in the beef broth for 1 ½ to 2 hours while adding the root vegetables, pepper corns and the bay leaf. Cut the cooked root vegetables in discs and serve along with it; if you like, add poached beef marrow discs.
- Roast potatoes:
Shred potatoes (boiled and peeled one day in advance) using a potato grate. Fry finely sliced onions in hot oil until they turn soft, then add potatoes; salt the mixture and fry it slowly to a crisp while stirring.
- Viennese chive sauce:
Stir 3 hard-boiled, strained egg yolks with 2 raw egg yolks, season with salt, sugar and vinegar, add 2 white “Semmel” rolls soaked in milk and strained; then, as when making mayonnaise, stir the mixture while dripping in ca. 8.45 floz (¼ litres) of oil, and conclude by stirring in 2–3 tablespoons of finely cut chives.
- Apfelkren (apple horseradish):
Make apple puree from three apples and season this to taste with 3 tablespoons of finely shredded horseradish, salt and vinegar.