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I'd use a better quality salt, if it says "kosher" find something else. You won't regret it.

I like the quite sophistication of your new videos. ASMR for the soul type stuff.

Looks amazing!

Well this is exciting, i found this channel from your speck making videos. Glad to see new content!

O M G my mother used to make this. I never knew it was called tafelspitz, but we grew up eating this all the time. This is an amazing instruction video, thank you. As soon as I saw those roasted beef bones and that sirloin and what you were putting in the recipe, I recognized this dish. Thank you so much for demonstrating the cooking method on this. Haaaahaaaa! She used to sharpen her knives like that. I remember she would sometimes create a side potato dumpling with this dish, to enjoy with the broth.

Too drawn out, get on with it

Just found your channel (2 year after it went into hibernation). Better late than never to give kudos for well done content

You don't put the grated apple and horseradish in the soup, nor the potato rösti. You put a little soup over the sliced meat in order to moisten it. And beside that, you don't put tafelspitz into cold water, it will wash out all the taste from the meat into the soup, which is not the idea of the tafelspitz. Instead, you cook the broth from the marrow bones and then just slightly simmer the tafelspitz in it. And plus, I've never heard of putting mustard seed into the broth.

Zuerst kommt das Fleisch in das Wasser, dann wird abgeschöpft und danach kommt Gemüse dazu.

Let her speak too!

I was lucky enough to spend a semester in Austria some years ago. I loved the food and have been able to find recipes for most. However, there is one dish whose recipe I have not been able to find. It is mostly made from bacon, bacon grease, lard, and sausage crumbles. I don't know if there are more ingredients nor the proportions. it is served with hard bread and sliced cheese. I understand it is a favorite snack in taverns. If you know this dish, please do a video showing its preparation.

Congratulations! It is extremely authentic! (except for the presentation) I live in austria. Typical sides (beyond the ones you already made) are creme-spinach (Cremespinat), "Semmelkren"- " breadcubes&horsereddish"(instead of the apple-horsereddich), "schnittlauchsauce"- "chives sauce" (very special: made with rolls, boiled egg, milk and chives); regarding the temperature: you should start cooking the meat in "hot" liquid, plus (in my opinion), it should be in a way saturated (vegetables, salt, pepper), so that the taste of the meat doesn´t make it´s way to the liquid; this can even mean to already start with a soup (made out of beef bones, or bones and meat). My tipp at the end: don´nt cook the soup too hot! because the dark color is from high temperature;

i agree this is rien like wien - teh usa cannot bring food from tehe east here - there;s no whey#@#@

Do not put meat in cold water and start boiling. This is veal soup not tafelspitz. Do not put salt at the beginning it will only block the softiness of the meat.

Roughly speaking, what size Dutch Oven are you using?

Great video. I intend to use this method. Can you share how to make the protective paste?

👍👍

The Sugna Pronounced "SOON-yah" (the Paste as you called it) Is there for much more than to prevent the outside from case hardening! It slows the drying process giving time for the enzymes in the meat to break down the muscle fibers. This makes the meat very tender and also the enzymatic action gives the majority other the dry-cured aged flavor to ham.

Using metal wire to hang the meat is not a good idea as the salt WILL react with the bare metal and affect the meat by discoloring it as well as potentially causing off flavor in the area around the wire. Strong twin has been used for centuries there is no reason to not use it now.

Garbage bags in general are not a good idea as many also have a pesticide in them as well. So if you can not verify that the bags you are using are not treated in any way do not use them.

J

Gray Man brought me here...

Great video did u leave the salt in or add more salt after the 23 days ?

Awesome video..

What is the paste ratio of flower and fat? And is the fat rendered? and is there salt in the paste?

I live in South Alabama and we have mild winters, During the salting process how much temperature variation can the meat sustain without causing spoilage issues?

greetings from india. This beautiful dish is mouth watering. And ur explanation was even tempting to try ur food.... Awesome looking dish btw.

Fantastic and beautiful job! Best Regards Jonas (Denmark) 🇩🇰

do you wash the ham after curing and before smoking,or any kind of cleaning way to remove the salt?

Presentation ain't right (soup is to be served seperately with e.g. Knödel)... but it does look tasty.

Tafelspitz legt man ins kochende Wasser .

Tafelspitz: Top of the table. Gotta love the German language.

"she" has a name?

Cyprus produces the Traditional Hiromeri (leg of pig), which is salted, marinated in red wine and coriander, smoked and pressed for 1-2 months, then hung to mature for many months. Actually variations of this delicacy are made around the world, and WE ALL borrow from each other. Thanks for the video.

Excellent video, thanks for sharing your techniques and tips!

Greetings from Hungary!!

This is a perfect recipe to be on Khal,com. You should add it there. I am sure a lot of people will love your recipes there ......................

Thank you for the recipe. I had Tafelspitz in Vienna, its good hearty food. You feel healthy eating it.

Wow this actually looks absolutely authentic and more proper than some of the Hungarian celeb chefs' meals. Thank you very much for sharing this recipe with the public. I think csikóstokány is hugely underrated and deserves its renaissance. Wonderfully prepared, the Spätzle or nokedli in Hungarian is the perfect side and the cucumber salad is a hint of Summer in this balance. Great video, thank you once again. I'm a Hungarian expat living in London UK and i remember my older family members cooking these dishes every so often. My Dad is a retired old-fashioned butcher with the knowledge of the countryside folks.

I love this recipe. What proportions of apple and horseradish would you suggest please? Chris

Thanks for making this! Read about Tafelspitz in a Saveur magazine way back and this video was one of the few in English on TH-cam!

Fantastic job! Greetings from Poland 😊.

Greetings from Austra! Great Recipe! Suppengrün ist the best (carrots, parsnip, celery root, leaks and parsley ) Have a nice day and keep it up :)

Love it!!!!

You can’t call anything prosciutto di Parma unless it was made in the Parma region of Italy. Please correct your misleading and incorrect title.

Greetings from Vienna! Great cooking, just a few remarks: for a Tafelspitz we would put the meat into boiling water. The logic is to start with cold water if your focus is on a strong soup, whereas when the meat is the main thing, already boiling water just keeps it juicier. As to presentation, we would take the soup as a first course and then just moisten the main course meat with a little soup. It should not actually swim in liquid. What you will see in some restaurants, is that the already cut meat (let it rest before cutting!) is put on the table in a big pot of soup to keep it hot. But on the plate too much soup would dissolve the all-important sauces into a mess. And next time you might try even more of the classical sauces: Semmelkren (old Kaiser rolls diced and dissolved in broth, mixed with sour cream and horseradish), Schnittlauchsauce (chives sauce) and definitely cream spinach. If you want to drive it over the top you could accompany the soup with hot bone marrow spread on toasted rye bread (considered authentic but somewhat hard-core even in Austria).

Great video 👍 love it

Interesting from an Austrian perspective: the basic recipe is very authentic, the presentation not so much.

Mmmmm very yummy