Boiled Tafelspitz with potato pancakes, Semmelkren and creamed spinach
The ‘Hoamat’ in Haibach ob der Donau stands for classic Austrian cuisine at the highest level. Dishes from grandma's cookery books interpreted in a modern way, paired with tastings of beer, wine and co. take centre stage. The preparation of boiled Tafelspitz is an art in itself. The tenderly cooked beef is served in the ‘Hoamat’ with a typical side dish composition.
Ingredients
- 1 kg beef pork loin
- 4 rolls
- 10 potatoes
- horseradish
- cream
Method
Boiled Tafelspitz:
Cook the beef slowly for about 3 hours without overcooking (otherwise the soup will be cloudy). Season the water with bay leaves, juniper berries and lovage. Only add salt at the end, otherwise the meat will turn red! Prick the meat with a meat fork, when it comes away easily, it is ready.
Potato pancakes:
Boil the potatoes, then peel, cut into flakes, roast with onions until golden brown and season with salt, pepper, nutmeg and marjoram.
Semmelkren:
Dice the bread rolls or use ready-made dumpling bread. Add the beef stock and whipped cream to the dumpling bread until the desired creaminess is achieved. Then add horseradish, salt and pepper. Chef's tip: A fresh egg loosens up the bread dumplings and a pinch of cinnamon adds a special flavour.