Tafelspitz with Chive Sauce

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Halve the unpeeled onion and char it cut side down in a dry saucepan until dark brown.

2. 2

   Put 600 g Tafelspitz (beef rump cap) on to cook with 2 litres of water, the onion, 5 peppercorns and salt, then cover and simmer gently for 90 minutes.

   1:30:00
3. 3

   Roughly chop 300 g soup vegetables, add them and cook for another 30 minutes, until the meat is tender.

   30:00
4. 4

   For the sauce, mix 1 bunch of chopped chives with 150 g low-fat yoghurt and 1 tsp mustard and season to taste with salt.

5. 5

   Slice the meat across the grain and serve with a little of the broth and the chive sauce.