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Parma769
Parma769
4 months ago

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.

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Stuzi1
Stuzi1
4 months ago
Reply to  Parma769

Please do not put cold, you have a great broth but the meat gets dryer.

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Parma769
Parma769
4 months ago
Reply to  Stuzi1

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.

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Stuzi1
Stuzi1
4 months ago

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.

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Norina1603
Norina1603
4 months ago

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!

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Stuzi1
Stuzi1
4 months ago

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.

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Deichgoettin
Deichgoettin
4 months ago

The meat should be from a butcher and not an offer from the supermarket or even worse from the discounder.

  • Then you need carrots, parsley root, perennial cellar, tubercelain, laurel leaves, peppercorns, carnations and pine grains. Evtl. Cattle broth (but only water is possible).
  • Add laurel leaves, peppercorns, carnations, piment and salt in a pot, pour with broth/water and boil. Add the meat and reduce the temperature immediately, The broth can only slightly simmer/simmer.
  • Add the brushed vegetables after about 1.5 hours and let them simmer for another hour. Turn off the temperature. Then let the meat go for another half hour in the broth. No more heat.
  • Before serving/arrangement take the table tip from the broth and in thin Cut (really thin) slices – serve with your desired supplements.
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