Wiener Schnitzel (Tafelspitz)
Description
This unusual dish is a triple delight: it yields an appetizer, a soup, and a main course. The meat (veal or beef) must definitely include a marrow bone (such bones are found in animal legs). First, it is boiled with sautéed onion, then carrots, celery, and leek are added, and everything is boiled again. In the end, the meat is sliced and served as a hot dish; the marrow from the bone is spread onto croutons as an appetizer; and the broth with vegetables is served as a first course. Overall, it's fascinating to prepare and exciting to eat—a real culinary ritual.
Instructions
- 1
Step 1
1. Cut the onion in half and fry it on all sides in a dry skillet.
- 2
Step 2
2. Wash the meat. The marrow bone looks like this: it's found in the legs. We'll need the bone marrow from it for serving.
- 3
Step 3
3. Place the meat (fillet) and meat with bones in water, add the fried onion, and simmer over low heat for about 2 hours.
- 4
Step 4
4. Peel the carrots and cut them lengthwise, slice the celery, and cut the leek into rings.
- 5
Step 5
5. Add everything to a saucepan and simmer for 30 minutes. Season with salt and pepper. Strain the broth and transfer it to a clean saucepan. Place the broth over heat again, add salt, then add the marrow bones, meat, carrots, and leek. Bring to a boil once more.
- 6
Step 6
6. Serve the vegetable broth as a first course, croutons or bread with marrow from the bones, and the sliced meat as a hot dish.