Christine Dabney wrote:
> On Sun, 16 Aug 2009 01:24:51 -0700, Lin >
> wrote:
>
>> notbob wrote:
>>
>>> Not an "idea", but indisputable fact. Boiling beef has it's place,
>>> like making beef broth.
>>
>> I had a British friend that used to absolutely RAVE about my "boiled
>> meat and vegetables." In truth, it was a very meaty vegetable-beef stew.
>> He also enjoyed my Ham, Cabbage and Potatoes. He always asked when
>> coming over if we were having "boiled meat and vegetables," and then
>> wring his hands in anticipation.
>
> One of these days, I am going to fix boiled beef..which is not really
> boiled. It is gently poached, in a rich beef broth, and cooked only
> til it is barely done. I will then post it on my blog, to show all
> you doubters..
>
> Maybe Margaret or Victor or even Micheal Kuettner can speak up about
> it...
>
> The pictures in the Austrian volume of the Foods of The World series
> definitely show a succulent piece of meat..that is not gray and dry.
>

Yes, the name of the beef is Tafelspitz.
It's served with boiled, then roasted potatos, cream spinach and
Semmelkren ( special horse raddish sauce).

> Even Laurie Colwin in her classic books, Home Cooking, and More Home
> Cooking, talks about boiled beef being a real delicacy. She gives a
> method there...
>
Cheers,

Michael Kuettner