Tafelspitz (Boiled Beef Austrian Style) - cooking recipe

Ingredients

4 lbs beef chuck
beef bone
2 teaspoons salt
6 peppercorns
bouquet garni
2 carrots
2 stalks celery
1 leek
2 onions
Sauce
2 cups white breadcrumbs, very fine
4 hard cooked egg yolks
1/2 cup olive oil
salt and pepper
1 teaspoon sugar
1 teaspoon vinegar
2 tablespoons chives, minced

Preparation

Put beef and bones into a soup pot and add water to cover.
Add salt, peppercorns and cleaned vegetables.
Bring to a boil, lower heat and simmer about 3 hours or until beef is tender, but not falling apart.
Strain the bouillon and season to taste with salt, white pepper and nutmeg.
Save and serve as first course.
Slice beef and vegetables and serve with plain horseradish, apple-horseradish sauce or Chive Sauce.
To make the Chive Sauce, Soak bread crumbs in cold water then squeeze dry.
Combine bread crumbs and egg yolks in Cuisinart.
Add olive oil a little at a time.
Season with salt, pepper, sugar and vinegar.
Add chives and mix well.