Tafelspitz in the steam pressure pot - ready in 25 minutes
2 1/2 pounds of Tafelspitz
2 liters of water
sea-salt
1 unpeeled onion stocked with 2 cloves
2 bay leaves
6 allspice grains
1 star anise
peppercorns
2 tablespoons of dried porcini mushrooms
1/2 teaspoon chilli flakes
1 tsp Herbs of Provence
1 clove of garlic
Boil it all up and cook in a steam pressure pot for about 25 minutes.
You have not only the tender meat, but also a wonderful broth, which is a great soup with a little sherry. Pour through a fine sieve!
You can add a herb sauce to it. 1/4 L broth, 1 cup yoghurt, some creme fraiche and a lot of chopped herbs and 2 chopped hard eggs.
With boiled potatoes and green salad.
