CHEF FEATURE
TAFELSPITZ ( BOILED VEAL )
“ Rivers deep , praise high : I ’ m very proud that my hard work has been recognized by these associations — an honor I ’ m able to extend to our ships .”
ROBERT KELLERHALS
INGREDIENTS
FOR THE TAFELSPITZ 1 large onion with skin approximately 3 quarts water
1 bunch root vegetables , such as carrots or parsnips , chopped
1 / 2 leek 1 – 2 bay leaves black peppercorns
approximately 3 lbs . veal topside ( or other quality boiling beef , such as center-cut rump , chuck or brisket )
beef bones , if desired , as meat is cooked in the liquid ( optional )
FOR GARNISHING THE SOUP , AS DESIRED root vegetable spaghetti freshly chopped chives
METHOD
01 Slice the unpeeled onion in half width ways
and fry off the cut surfaces without any oil until well browned .
02 Put around 3 quarts of water into a large
saucepan . Add the root vegetables , leek , onion , bay leaves and peppercorns , then bring it all to a boil . Add the washed meat and the bones , if using , and depending on the type of meat , allow to cook until softened in gently simmering water for around 2 to 3 hours . Add more water if needed and skim off any foam from the surface .
03 Season well with salt , but only after 2 hours
to avoid over-salting the broth . Once the meat has softened , remove it from the pan and keep it warm in some of the liquid from the soup . Season the remainder of the soup again with salt to taste , then strain it .
04 Slice the boiled veal by cutting on the bias
and serve in the hot soup . It ’ s best served with roasted potatoes , root vegetables , creamed spinach and sour cream chive sauce . If the root vegetables are to be served at the same time , cook some of them separately to be served al dente . Slice them very finely or in spirals like spaghetti and serve on top of the meat .
TOP THREE
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WHAT IS THE ONE INGREDIENT YOU COULDN ’ T LIVE WITHOUT ?
I have a soft spot for truffles ! Guests can taste them on our river cruises through Provence , France .
WHICH CITY IN THE WORLD HAS THE BEST FOOD ?
While my heart is in the Swiss towns where I grew up and learned the art of cooking , I would have to say Lyon in France is probably the most impressive culinary city .
WHICH DRINK MAKES THE PERFECT SUNDOWNER ?
AmaWaterways ’ lemon drop martini — it ’ s quite popular among guests .
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