A classic: Gasthaus Krenn’s boiled beef is served warm with side dishes such as roasted potato patties and cream spinach, but it’s also delicious served cold in thin slices with pumpkin seed oil. The ingredients are enough for 8-10 people. Bon Appetit!
for 8-10 people
- 1 piece of topside beef or cultbeef (2,5-3kg)
- 300g root vegetables (celery, yellow turnips, carrots, parsley)
- 220g onions
- ½ stick of leek
- 12 pieces of peppercorn, salt and a little lovage
- 4.5L of water
- approximately 1kg of beef bones
- Sea salt from the mill
- 3 table spoons of cut chives
Matching side dishes:
Roasted potatoes, semolina with horseradish, chive sauce, cream spinach, cream kohlrabi or grated apples with horseradish
Wipe the onions with a damp cloth, halve, then sauté slowly in the pan until the cut surface is an even dark brown (be careful the onion doesn’t burn). Wash the root vegetables, peel and cut into evenly-sized pieces. Wash the beef and bones under warm running water and set aside.
Bring the water to a boil, put in the beef, bones, peppercorns and continue to cook for 1,5 hours. One hour before the beef is cooked, add in the root vegetables, leek, lovage and the fried onions. If foam forms during cooking, skim constantly with a strainer. Carefully remove the cooked beef from the soup, season it and strain – ideally using a very fine sieve.
Then cut the beef into finger-thick slices, and add to the soup. When serving, sprinkle with sea salt and garnish with chives. Something to keep in mind: the boiled beef can also be cut thinly and served with pumpkin seed oil and apple cider vinegar… Simply delicious!