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Tafelspitz, or Franconian Wedding Dinner

Tafelspitz, Franconian Wedding dinner

Also called Fränkisches Hochzeitsessen”, or Franconian Wedding Dinner. It’s was a staple at our dinner table when growing up. Can be eaten with potatoes or wide noodles. Besides Horseradish sauce in recipe below, the condiment of my choice is Cranberry Chutney. I have not found Preiselbeeren, so this is a good substitute

Tafelspitz would be very tender if it is prepared in the Slow Cooker or Instant pot. If you don’t own one, I recommend one of these:

Tafelspitz, Beef with Horseradish sauce

Tafelspitz, Beef with Horseradish sauce
Category: Main meal
Cuisine: German
Prep Time: 20 minutes
Cook Time: 1 hour, 30 minutes

Can be eaten with potatoes or wide noodles. Besides Horseradish sauce, the condiment of my choice is Cranberry Chutney (AngiesWeb recipe)

Ingredients

  • 2 lb beef (Top Round, but a similar piece also works)
  • 2 lb diced or sliced vegetables (Carrots, onions, celery, parsnip, leeks) also called Suppengrün
  • salt, pepper,
  • 2 bay leaves
  • 3 cloves
  • 5 peppercorns

Instructions

  • Start cooking the beef. Take a large stockpot and add the beef and the diced vegetables.
  • Fill up with clear cold water, so the beef is completely submerged.
  • Set on the stovetop and heat at medium high heat.
  • Add the bay leaves (3 or 4), a tablespoon of salt, a teaspoon of pepper and 3 cloves.
  • Boil for 60 to 90 minutes. Take a skewer or a large fork and check from time to time if the meat is already soft. (Pressure Cooker or Instant Pot 25 minutes a pound)
  • When the meat is tender, remove it from the water and place on a plate or dish, for cooling down.

Notes

Guten Appetit

Nutrition information

6
https://angiesweb.com/tafelspitz/

I recommend boiled potatoes or wide noodles for a side. Also my Horseradish Sauce, and instead of “Preiselbeeren” my Cranberry Apple Chutney

Tafelspitz, Beef with horseradish sauce
Tafelspitz, Beef with horseradish sauce

Tafelspitz, Beef with horseradish sauce

AngiesWeb.com

I have been living half of my life in Germany, then US, and traveling since then. My passion is cooking, painting and glass mosaic art. I try to re-create recipes I grew up with or tasted while traveling in Europe. To read my newest Blog please "Follow" me on the right by entering your email address, or press „Like“ on the Facebook tab

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