Subcribe
Recipe
See Ingredients

Boiled Veal

  1. Slice the unpeeled onion in half widthways and fry off the cut surfaces without fat until fairly well browned.
  2. Put around 3 litres of water into a large saucepan. Add the root vegetables, leek, halves of onion, bay leaves and peppercorns and bring to the boil. Add the washed meat and bones and, depending on the type of meat, allow to cook until softened in gently simmering water, which will take around 2 ½ – 3 hours. Meanwhile add more water as required and skim off any scum which comes to the surface.
  3. Season well with salt, but only after 2 hours.
  4. Once the meat has softened, remove it from the pan and keep it warm in some of the liquid from the soup. Season the remainder of the soup again with salt to taste and strain it, if preferred. Serve with semolina dumplings or frittata and freshly chopped chives as a starter.
  5. Slice the boiled beef by carving across the direction of the meat tissue and arrange as preferred on pre-heated plates, or serve in the hot soup in a decorative soup tureen.

Serve with roast potatoes, a bread and horseradish mix, green beans in a dill sauce or creamed spinach and chive sauce. If the root vegetables are to be served at the same time, cook some of them separately to be served al dente.

Cooking time: approx. 2 ½ – 3 hours

 

 

Source: Austrian National Tourist Office

Recipe

Apple Strudel with Shortcrust Pastry

This sweet and sour specialty is exceptionally popular with locals and guests alike. The apple strudel filling is made of apples, sultanas, sugar, breadcrumbs, natural flavors, pine nuts, other nuts or almonds and butter. Only South Tyrolean apples and South Tyrolean butter may be used in apple strudel with the seal of quality. All ingredients are natural. Preservatives and other additives are forbidden. Flavor enhancers may not be used either. South Tyrolean apple strudel contains only natural flavors and aromas.

Ingredients

  • Approx. 1.5 kg beef topside (or other quality boiling beef, such as centre cut rump, chuck beef or brisket)
  • Beef bones, if desired
  • 1 bunch of root vegetables
  • ½ leek
  • 1 large onion with skin
  • 1 – 2 bay leaves
  • A few peppercorns
  • Salt

For garnishing the soup, as desired

  • Soup garnishes such as semolina dumplings or frittata
  • Freshly-chopped chives

Want to know more about Europe?

Sign up to our newsletter here: