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Sour Beef with Pumpkin Seed Oil | Styrian Classic
(0)
25 min
Quick
Gurkerl Küche
Zart gekochter Tafelspitz, feinblättrig aufgeschnitten und mit roten Zwiebeln, Eiern und echtem steirischem Kürbiskernöl mariniert. Ein herrlich erfrischender österreichischer Wirtshaus-Klassiker!
Ingredients
Preparation method
Preparation
Boil the eggs in boiling water for about 8 minutes until soft-boiled, rinse in cold water, peel, and quarter.
Slice the cooked Tafelspitz thinly across the grain. Peel the red onions and slice into thin rings. Wash the tomatoes and cut into wedges. Finely chop the chives.
Marinating & Serving
For the classic marinade, mix the apple cider vinegar with the lukewarm beef broth, a pinch of salt, and freshly ground black pepper until the salt has dissolved.
Chef's tip
A traditional tavern tip: A little lukewarm beef broth in the marinade softens the acidity of the vinegar and makes the meat wonderfully juicy.
Always add the pumpkin seed oil over the dish at the very end and do not emulsify it with the vinegar beforehand, so that its full nutty flavor comes through.
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