Beef Broth with noodles is a very traditional christmas meal in Austria. The real highlight however is the beef salad. It is a Styrian recipe and not well known but if you have good pumpkin seed oil at home give it a try!
Ingredients
Soup:
- 500g beef (ger: ‘Tafelspitz’)
- 500g celery root
- soup vegetables
- 2 onions
- 1 garlic clove
- pepper & salt
Salad:
- boiled beef from the soup
- 300g onion
- 4tbsp pumpkin seed oil
- 10tbsp milk
- 2tbsp balsamic vinegar
- 1tsp salt
- 1/2tsp pepper
Instructions
Soup
Peel and cut all vegetables except onions. Add the two onions as a whole (with peel!). This will give the soup an amazing taste and colour. Add all other ingredients, cover them with water and bring the soup to a boil. Reduce the heat and let it simmer for about 1 hour (or until the vegetables are soft). Remove the vegetables from the water and let the meat simmer another 3 hours. Add vegetables back shortly before serving so it can heat up again.
Traditionally the soup is served with noodles.
Salad
Let the meat cool down and weight it. You want to use roughly as much onion as boiled beef. So in case you serve some of it in the soup you might want to reduce the amount of onions as well.
Cut the onions in half and cut them into very thin slices. Prepare the dressing and mix it into the onions. Not cut the beef 90 degrees to the direction of the fibers. You want to go thin but thick enough that it does not fall apart. Gently stir the meat under the onions. Cover the salad and let it rest for at least 4 hours or even better over night.
