Tafelspitz low & slow with coriander-mint relish
Recipe Facts
Difficulty level:
medium ◉ ◉◉ ◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Bowl, pellet smoker , hickory pellets
Ingredients
• 1 boiled fillet of beef with a small amount of fat (approx. 1 1/2 kg)
• Salt and pepper from the mill (coarse)
For the coriander-mint relish
• 50 g fresh coriander
• 10 g fresh mint
• 1 chilli pepper, deseeded, roughly chopped
• 3 tablespoons water
• 1 tbsp lemon juice
• 2 tsp ginger, freshly grated
• 1/2 tsp salt
• 6 tablespoons Greek yogurt
• Pepper
You can find more about Tafelspitz in FIRE&FOOD 03/2022!
preparation
➊ For the relish, gradually add the coriander, mint, chilli pepper, lemon juice, water, ginger and salt into a blender and puree until smooth.
➋ Pour the yoghurt into a bowl and fold in the puree. Season to taste with lemon juice and place in the fridge for at least 30 minutes before serving.
➌ To prepare the boiled beef, we use a pellet smoker with hickory pellets. The grill was set to 120 °C for the cooking process. (Of course, the boiled beef can also be prepared indirectly in any other closed grill system; wood chips can be used for the wood smoke).
➍ Cream the boiled beef with a little olive oil and rub generously with salt and pepper. After about 3 hours, the boiled beef has reached a core temperature of about 52 °C. For an aromatic roasted flavor, the boiled beef is branded on the fat side over a hot grill. The temperature rises by another 2-3 °C and reaches the desired serving temperature of about 54 °C. Before slicing (across the grain), the piece of meat should rest a little under the grill lid. Sweet potatoes are a good side dish.
Recipe by Elmar Fetscher
Elmar Fetscher is a pioneer of the German BBQ lifestyle. In 2002 he founded Europe's largest BBQ magazine FIRE&FOOD and has been editor-in-chief, opinion maker and popular expert on German BBQ ever since.
Recipe from FIRE&FOOD issue 03/2022
