Tafelspitz?
How do I prepare the meat so that it is tender like butter???
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Not at all.
Table tip has a firmer structure and fibers other than a fillet.
To make it as delicate as possible, you need reasonable meat, put it cold and let it simmer long (even 2-3 hours) and slowly very easily.
Please do not put cold, you have a great broth but the meat gets dryer.
It won’t.
When table lace is cooked with too great heat, a shoe sole becomes of it. That’s why I’m putting up cold until the water’s shimmering. In the minute it takes until this temperature is reached, you do not dries out a complete table tip.
In boiling water, the meat fibers close faster. Therefore meat is not placed in a cold pan
Yeah, you’re right, the meat should just be shimmering.
Hello,
in principle, it doesn’t matter what meat you use, everything is properly prepared tender, you can see in Austria what is offered as a table top/dark meat! The “bigest secret” is cooking because the water should not really cook, but only simmer, so move easily, that can take a few hours depending on the meat, but then even a ginger rib known as soup meat is soft!
Of course, you can also use filet, or even better/pricer from calf, but as stated also many other pieces possibly incorrect fillet, some even have a better taste than fillet!
Put in boiling water, cook with vegetables, seasoning, herbs, salt a strong broth. Garnish the meat until it slips without resistance from the meat fork. Then cut and serve with various sauces and supplements.
The meat should be from a butcher and not an offer from the supermarket or even worse from the discounder.