Beef broth with Celestine noodles (traditional Austrian lunch)
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ingredients
1 kg beef leg – walnut 500 g beef ribs 1 kg carrots 5 pcs parsley 1/2 pcs kohlrabi 1/2 pcs celery 1 pcs potato 5 pcs Brussels sprouts bay leaf whole black pepper whole allspice parsley salt 1 pcs onion leek
Celestine noodles
1 pk egg 150 ml water 80 g semi-coarse flour salt oil
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Austrian-Hungarian cuisine is very close to our hearts. Especially around Bratislava, our ancestors cooked many dishes from their gastronomy. An excellent and healthy dish is tafelspitz, which we cook at the same time with a good strong broth.
1.
Put a pot full of lukewarm water on the stove. Throw in both spices and a bay leaf. Bring it all to a boil together.
2.
In the meantime, clean your Vegetable Recipes. Don’t chop the carrots and parsley, you need them whole for the tafelspitz. Cut the onion in half and fry it cut side down in the pan for a while to brown it a bit.
3.
Before it comes to a boil, add all the Vegetable Recipes to the pot. Do not salt the soup yet, this will make the broth have a more intense flavor from the meat and Vegetable Recipes.
4.
Place the meat in the boiling water. This will keep the proteins from shriveling and keep them all in the meat. Plus, it will make the broth beautifully clear.
5.
While the soup is simmering, make the noodles. Use all the ingredients to make pancake batter. In a heated frying pan with oil, cook thin pancakes. Let them cool and then put them in the fridge to firm up and make them easier to cut into thin slices.
TIP: We made the batter with water instead of milk to be 100% sure that the broth will remain beautifully clear even when served with the noodles.
6.
Cook the broth for three hours so that the meat is completely tender. Salt it after two hours, do not add any other flavourings. The great advantage of tafelspitz is that you can cook it at the same time as the soup, saving you time.
7.
Place the celestine noodles on a plate, then remove the Vegetable Recipes and meat flipped from the ribs. Pour the broth over everything and garnish with parsley on top.