Love your channel. I live in the States ( North Carolina ) , but my Mom is from Bremerhaven. My Oma and Opa cooked many of your dishes. Thanks for conjuring up many fond memories ! Danke Klas !!
A small note - the word you use for the root you call 'celery' is 'celeriac' - 'celery' is a green/white stalky vegetable with a crown of leaves, usually used in salads and sometimes soups. 'Celeriac' is a white root ball usually seen without its small roots, leaves & stems. They are related, much as cabbage and cauliflower are related, just cultivated for different results.
Plachutta or Black Camel? Man, don´t tell me that You had it served like this? That recipe in video has nothing to do with real tafelspitz. There is half of the things missing: 1) It has to be served in that boil together with vegetables You cooked it with. 2) No bone with roasted piece of bread 3) No schnittlauch sauce 4) Not with cooked potatoes, but with rösti, and that is something completely different. What to say at the end? Everybody can have his/her cooking channel on RUclips, but 95 pct of these "experts" do not know what they are talking about.
Great recipes. I am from Augsburg and immigrated to the USA 4th of July 1998. I love cooking and baking authentic foods, Thanks for sharing. I checked on your channel and saw that your last post was this recipe, 4 years ago. Are you not on YT any longer?
You have such popular and well done videos. Why have you stopped? I know that many things can happen in ones life... so I hope you are well!! Thanks for your wonderful tutorials and take care.
Another great recipe. My mother inlaw used to make it with silverside (salt cured beef), and used the broth when making the horseradish sauce. Can't wait to try your recipe, looks amazing, thank you 🥰
We made this this past weekend. We love beef cooked this way! I really like your video! Three comments: * I recommend adding the meat to the water AFTER it has come to the boil; I'm not 100% sure if it makes a difference, but all the reading I have ever done says if you're cooking the meat to eat it, start with boiling water; If you're making beef broth and don''t care about eating the meat, start with cold. * I start with ONLY the meat for the first few minutes of cooking. That way, you can skim off the scum/foam that rises to the top easily without removing bits of vegetable, or the spices (e.g. the cloves). It's good to remove the scum, because it clouds the broth, and it doesn't taste nice. * Slice the meat ACROSS/PERPENDICULAR the grain; the meat will be more tender, less stringy, and it's less likely to fall apart, esp. if you've cooked it really well.
Soooooo I lived in Germany for about 8 years, and the one thing food wise I truly miss is dampfnudeln/ dampfnudel. Could you PLEASE PLEASE PLEASE do a video on how to make them? I have tried for so many years and they just never quite turn out right and I miss them, and so do my kids. You are awesome keep up the recipe videos!
I was born in Munich but unfortunately my parents moved us to Canada when I was younger and I now live in the USA. I love your channel so much! I neeeeed more! Lol how are you and the family doing?...the boys must be getting so big 😇😇....are you going to have more videos soon??😁 ich hoffe dir geht es gut!
Hi Klas, this sauce is quite yummy, I did skip addition of lemon on grated apple cus milk in sauce gets curdled and sauce becomes thin, still the sauce was awesome, sooooooooooo yummy, i couldnt resist
I love how a german/austrian recipe uses a french technique - "The base of the sauce is a white roux." Wonderful! We have a kind of this dish in Sweden, but it's always made with veal from the front of the cow, and served with a white horse radish sauce, parsley, boiled carrots and potatoes. Old school sunday dinner. Almost exactly like this. I also had this kind of dish in Milan and London - Maybe it's a European thing??? More sauce, please, and don't forget the Weiß bier.. 😉
I think you might be right. And I don´t really know if it´s a french thing to add flour to butter and fill it up with liquid. I just asked the google translator what´s the rigt word for the german word "Mehlschwitze" - if you´d translate that word by word, it would mean "Sweating flour" ;-))
@@GermanRecipes The damn frenchies "copyrighted" all culinary techniques with french names - if you go to chef's school any were in the world, you have to learn the french name of what you are doing... Demi-glace, Julienne, sauté - the list goes on and on... But you have to admit that "Roux" sounds more sexy than sweaty flour... 😁
I didn't realize this was also a Bavarian thing - I've only had it in Vienna and I thought it was strictly Austrian. This recipe looks great. You try to describe it to Americans though and they just say, isn't that just a pot roast? Which it is, but so much more classy.
It is close to a pot roast, in fact, but still different. Esp because of the horseradish sauce it comes With. But you habe similar variations of things in different countries if course. The american pot roast is said to refer to the french boeuf a la mode. And we have a variety of right that in germany, too. It‘s called Böfflamott. Which sounds like a french word being spoken by a german. I might cook that in one of my next videos
Thank you Chef Klas. Looks delicious. I was confused about the "celery" part, but there's a clarification from a contributor of this channel. Thank you! I will try to prepare this next weekend. I'd like to see if I can substitute the horseradish with radishes, because I get sick with the horseradish. I want to respect the traditional dish, just can't have that ingredient. Love German food💜
Had it today for the first time. Not bad. Typical beef that is boiled in roots veggies soup...though I prefer beef cuts with more fat. The meat is sweeter that way. 😃
Hi Klaus, great video, can you tell us the title of the book you showed at around 4.50/ Also, do you have a web page where your recipes can be printed from? As an Englishman living in Bavaria for many years, your videos have been a great help to my understanding of Bavarian dishes.
Hi, the name of the book is just "Fleisch" - I got it as a present a while ago. My homepage is klaskitchen.com but I must admit that I hadn´t time to fill it up with the latest resipes. But you will find most of them there
Happy to have found your channel but I was surprised you did not explain what kind of cut of beef. It is not called 'Tafelspitz' for nothing! It has that characteristic triangular shape as yours does. Perhaps you can add the cut in the description. I have no idea what English speakers would call it. Oberer Rumpfteil im Spitz zulaufend zum Schwanz, würden wir sagen. Very nice video, thank you.
The cut used in the video here looks like the tip of the Rump roast, aka inside round. It tends to taper into a point shape and is generally more tender compared to the center cuts of the same roast. Sirloin tip, aka Tri-tip, and brisket could work as well.
Hallo, ich bin zu deinem Kanal gekommen und es gefällt mir sehr gut Mit der gleichen Ehrlichkeit warte ich auf dich als Nachbarn meines Kanals. like 267
You ve got to talk about what part of the cow this beef is ! Tafelspitz is a special part ! das es ein schwanzstück ist normalerweise wird das doch in supermärkten gar nicht angeboten ! Ist ja auch zum Braten nicht geeignet
Oh you are so delicious beautiful delectable handsome we watch you always our delicious Bavarian potato dumpling you're a superstar lots of love ❤️ from Australia ❤️ we just want to eat YOU! Yummy yum yum
Love your channel. I live in the States ( North Carolina ) , but my Mom is from Bremerhaven. My Oma and Opa cooked many of your dishes. Thanks for conjuring up many fond memories ! Danke Klas !!
When are you going to be making more videos I miss them
I hope that you will post more videos soon
A small note - the word you use for the root you call 'celery' is 'celeriac' - 'celery' is a green/white stalky vegetable with a crown of leaves, usually used in salads and sometimes soups. 'Celeriac' is a white root ball usually seen without its small roots, leaves & stems. They are related, much as cabbage and cauliflower are related, just cultivated for different results.
Interesting hint! In german "Sellerie" means both, celery and celeriac (celery ias also called "Stangensellerie" - "celeriac stick").
It's also called celery root.
In Germany it's called selerie getting your facts straiht
Celeriac ( en.wikipedia.org/wiki/Celeriac ) versus celery ( en.wikipedia.org/wiki/Celery )
It goes by both 'celery root' and 'celeriac' where I live.
Thanks!!! I had tafelspitz in Vienna a few years ago at a restaurant that specializes in it. It's nice to see how simple it is to make.
Plachutta or Black Camel? Man, don´t tell me that You had it served like this? That recipe in video has nothing to do with real tafelspitz. There is half of the things missing: 1) It has to be served in that boil together with vegetables You cooked it with. 2) No bone with roasted piece of bread 3) No schnittlauch sauce 4) Not with cooked potatoes, but with rösti, and that is something completely different. What to say at the end? Everybody can have his/her cooking channel on RUclips, but 95 pct of these "experts" do not know what they are talking about.
We are eagerly waiting for your new videos!
Wonder if this dude was kidnapped.
Everything we prepare for our families and friends is always special.
Great recipes. I am from Augsburg and immigrated to the USA 4th of July 1998. I love cooking and baking authentic foods, Thanks for sharing. I checked on your channel and saw that your last post was this recipe, 4 years ago. Are you not on YT any longer?
Just found your channel. Love your videos. I'll try to make them myself. Danke.
*Nice presentation. delicious recipe. Nice videos. Good job*
I had this dish as a young child in Toronto Can when my mother made it. Going to do it myself now that I have time. Thank you for reminding me.
The Beef you used looked like a beautiful piece of Dry Aged Tri-Tip. I bet it was very good.
Looks really good! Thanks for sharing, much love from Singapore ❤️
These are great videos. Why did you quit posting new ones?
You have such popular and well done videos. Why have you stopped?
I know that many things can happen in ones life... so I hope you are well!!
Thanks for your wonderful tutorials and take care.
Another great recipe. My mother inlaw used to make it with silverside (salt cured beef), and used the broth when making the horseradish sauce. Can't wait to try your recipe, looks amazing, thank you 🥰
We made this this past weekend. We love beef cooked this way! I really like your video!
Three comments:
* I recommend adding the meat to the water AFTER it has come to the boil; I'm not 100% sure if it makes a difference, but all the reading I have ever done says if you're cooking the meat to eat it, start with boiling water; If you're making beef broth and don''t care about eating the meat, start with cold.
* I start with ONLY the meat for the first few minutes of cooking. That way, you can skim off the scum/foam that rises to the top easily without removing bits of vegetable, or the spices (e.g. the cloves). It's good to remove the scum, because it clouds the broth, and it doesn't taste nice.
* Slice the meat ACROSS/PERPENDICULAR the grain; the meat will be more tender, less stringy, and it's less likely to fall apart, esp. if you've cooked it really well.
A really great recipe. Simple and amazing flavour built around the burnt onion base.
Excellent. We fish out the veg and ear it with the boiled potatoes and reserve the stock for use in the South African "Potjiekos"
Another great video Klas, going to make it over the weekend. Keep them coming.
Lecker, das habe ich schon lange nicht gegessen....❤
Dann wird‘s mal wieder Zeit, oder?!
Ich esse es auch mur selten. Aber ich freue mich jedesmal drüber
I just love your channel thank you this looks like my Sunday meal.
That’s very nice . I’ll try that
Soooooo I lived in Germany for about 8 years, and the one thing food wise I truly miss is dampfnudeln/ dampfnudel. Could you PLEASE PLEASE PLEASE do a video on how to make them? I have tried for so many years and they just never quite turn out right and I miss them, and so do my kids. You are awesome keep up the recipe videos!
Hi, I am from north-east italy and we have similar dishes but not that sauce, I definitely want to try the kren-apple sauce!
I was born in Munich but unfortunately my parents moved us to Canada when I was younger and I now live in the USA. I love your channel so much! I neeeeed more! Lol how are you and the family doing?...the boys must be getting so big 😇😇....are you going to have more videos soon??😁 ich hoffe dir geht es gut!
I miss your videos....Consider making a comeback!
I love German food. It is delicious n filling n wish i had a serving of that now !!! Thank you for marvelous video chef
Hi Klas, this sauce is quite yummy, I did skip addition of lemon on grated apple cus milk in sauce gets curdled and sauce becomes thin, still the sauce was awesome, sooooooooooo yummy, i couldnt resist
I love how a german/austrian recipe uses a french technique - "The base of the sauce is a white roux." Wonderful! We have a kind of this dish in Sweden, but it's always made with veal from the front of the cow, and served with a white horse radish sauce, parsley, boiled carrots and potatoes. Old school sunday dinner. Almost exactly like this. I also had this kind of dish in Milan and London - Maybe it's a European thing???
More sauce, please, and don't forget the Weiß bier.. 😉
I think you might be right. And I don´t really know if it´s a french thing to add flour to butter and fill it up with liquid. I just asked the google translator what´s the rigt word for the german word "Mehlschwitze" - if you´d translate that word by word, it would mean "Sweating flour" ;-))
@@GermanRecipes The damn frenchies "copyrighted" all culinary techniques with french names - if you go to chef's school any were in the world, you have to learn the french name of what you are doing... Demi-glace, Julienne, sauté - the list goes on and on...
But you have to admit that "Roux" sounds more sexy than sweaty flour... 😁
This is one of my favorite meat dishes and yours looks delicious. Thank you for the recipe!
This looks delicious. My husband is from Getmany, but he hates horseradish! Do you think he'd notice? 😂
Nice video’s thank you for sharing
I really hope you will make more videos.
That looks lovely! Yum!
Another fantastic recipe! Can you start adding the ingredients list in the description please?
Did I forget. I will do that soon
I didn't realize this was also a Bavarian thing - I've only had it in Vienna and I thought it was strictly Austrian. This recipe looks great. You try to describe it to Americans though and they just say, isn't that just a pot roast? Which it is, but so much more classy.
It is close to a pot roast, in fact, but still different. Esp because of the horseradish sauce it comes
With. But you habe similar variations of things in different countries if course.
The american pot roast is said to refer to the french boeuf a la mode. And we have a variety of right that in germany, too. It‘s called Böfflamott. Which sounds like a french word being spoken by a german.
I might cook that in one of my next videos
You are right, it’s classic Viennese kitchen, but Germans copy all Austrian dishes and call it German food!
Ok Klas - die Pause ist jetzt aber lange genug. Es reicht! Mach bitte weiter!! Lg aus Washington, DC
Don't forget to make those outdoor German cooking recipes. Look at the camping videos they have a million subscribers.
I'm Brazilian and felt personally offended by a Tafelspitz being boiled 🤣
just kidding. Nice video. I'll try later :)
Thank you Chef Klas. Looks delicious. I was confused about the "celery" part, but there's a clarification from a contributor of this channel. Thank you! I will try to prepare this next weekend. I'd like to see if I can substitute the horseradish with radishes, because I get sick with the horseradish. I want to respect the traditional dish, just can't have that ingredient. Love German food💜
Yes, just do it the way you like it. it‘s not a law, it‘s just a recipe 😉 enjoy!
@@GermanRecipes DANKE SEHR ♡
Lecker! Tafelspitz is one of my absolute favourite Bavarian/Tirol dishes!
It‘s not Bavarian neither Tirolian, it’s classic Viennese kitchen!
Bist Du mal ein Lekkeres Ding. Sehr handsome, und Du bist eine gute Chef. Es ist shade dass es nigt neue Videos gibt.
Did you have another youtube channel previously where you also made german food?
Hi, Like your channel! Keep it up!!! If you take suggestions, can you prepare Maultaschen?
Yes thank you. It‘s on my list. Quite a lot of work though 🥴
@@GermanRecipes yes, sounds like a make ahead recipe. Danke schön!
This cut of beef appears to be the same as picanha very popular in Brazil. It's a tender cut & this is the 1st time I've seen it's cooked in a soup :(
Had it today for the first time. Not bad. Typical beef that is boiled in roots veggies soup...though I prefer beef cuts with more fat. The meat is sweeter that way. 😃
Sorry. Tafelspitz ist originally from Vienna, Austria and not from Bavaria, Germany. Klas, you know that....
Drehst du bald mehr Videos?
Hi Klaus, great video, can you tell us the title of the book you showed at around 4.50/
Also, do you have a web page where your recipes can be printed from?
As an Englishman living in Bavaria for many years, your videos have been a great help to my understanding of Bavarian dishes.
Hi, the name of the book is just "Fleisch" - I got it as a present a while ago. My homepage is klaskitchen.com but I must admit that I hadn´t time to fill it up with the latest resipes. But you will find most of them there
Happy to have found your channel but I was surprised you did not explain what kind of cut of beef. It is not called 'Tafelspitz' for nothing! It has that characteristic triangular shape as yours does. Perhaps you can add the cut in the description. I have no idea what English speakers would call it. Oberer Rumpfteil im Spitz zulaufend zum Schwanz, würden wir sagen. Very nice video, thank you.
Do you have a restaurant in Munich? If so what is the name?
Hallo, Hübsche
Missing your videos.
What cut of beef do you suggest in the USA ?
I don‘t know all the exact terms. Please have a look. I try to show it on the graphics where the meat for this recipe usually comes from
The cut used in the video here looks like the tip of the Rump roast, aka inside round. It tends to taper into a point shape and is generally more tender compared to the center cuts of the same roast. Sirloin tip, aka Tri-tip, and brisket could work as well.
When are going to more video’s I miss them
More tomcomemsoon. Thank ypu
Tafelspitz is classic Viennese Kitchen and has nothing to do with Germany
Celery is not what would call that root... is there another way of find out about it ?
Any new videos coming???
What cut of beef is this you are using?
I try to explain it in the video.
What happened to KLUAS!???? Where did he go!?!??
Who makes that stone (granite) skillet?
Actually these ines are used as tiles fir fassades. My father gace them to me because he was a roofer.
Beef bones for broth
Yes, I also miss videos.
And your handsome face 😉
When are you going to make more videos
Might take
A
While.
We
Are
quite busy with TV Jobs here in Germany right now. But we don’t quit. Stay tuned 👍😊
Klas, wtf, why are your onions so small? Am i eating crap here in Mexico or are they different there in germany?
Oh, I had those small
Ones by chance. We have them in every size. Different kinds.
You put some of the liquid over the meat, so a roofing tile is not what you need.
Klas do you like indian food?
Sure 👍
@@GermanRecipes fantastic. Good content. I love German cuisine as well.
Hallo, ich bin zu deinem Kanal gekommen und es gefällt mir sehr gut
Mit der gleichen Ehrlichkeit warte ich auf dich als Nachbarn meines Kanals.
like 267
Rick Bayless' European cousin
Is this channel closed?
No it isn‘t. But we are doing tv-jobs right now. So, we don’t really have time to follow our hobby, at the moment. Sorry
@@GermanRecipes No problem....work comes first. Good Luck. I've turned on our notification.
Serviettenkloß
Don't trust this man! Tafelspitz is not a German but an Austrian dish.
Oh my God: are you married?
picanha?
Great Information. I would love to feature your youtube videos and share your recipes by embedding them on my website northwestchefs.com. Is that ok?
Sorry
Haven‘t been here forma while.
Yes,
please do
So. Thank you.
We are about to post new ones very soon.
Ditch the loud music. Better to have just his instruction! Music is distracting and annoying. Sorry!
You ve got to talk about what part of the cow this beef is ! Tafelspitz is a special part ! das es ein schwanzstück ist normalerweise wird das doch in supermärkten gar nicht angeboten ! Ist ja auch zum Braten nicht geeignet
no more video ????? XD XD XD by by
That background music is so annoying, so difficult to follow.
if ur not a fan of eating sand wash rinse ur leeks from the inside.
Oh you are so delicious beautiful delectable handsome we watch you always our delicious Bavarian potato dumpling you're a superstar lots of love ❤️ from Australia ❤️ we just want to eat YOU! Yummy yum yum
Hallooooo?
Pilj saport ✅🙏🤝🤝🎁🎁🎉
I can’t express how annoying that ting tone noise is !
Ok. Signed - we will get another for a new season.
@@GermanRecipes Chef, I cannot wait for new episodes!! Thank you so much!! 😎😎😎
Very silly. Way too much flour, too quickly and then spill a bunch on the stove. This is what happens when Czechs pretend to be German. 🤣👍
I am not sure why would any Czech citizen do it? Its like to pretend you are a nazi...
Missing your videos.