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Tafelspitz from the Big Green Egg
Are you looking for alternatives to steak or spareribs from the grill? How about a classic, namely Tafelspitz? This week, we took the time - of course, not entirely selflessly, as we also benefited ;-) - to grill a Tafelspitz on the Big Green Egg. We served it with a delightful Sauce Tartare. Enough talking, here is the step-by-step photo love story, and at the end, there's also a recipe to download. Enjoy!
Ingredients for the Tafelspitz
- Veal Tafelspitz
- Rosemary
- Thyme
- Garlic cloves
- Ginger
- Good olive oil
- Sea salt
- Pepper
Ingredients for the Sauce Tartare
- Yogurt
- Creme Fraiche
- Fresh mayonnaise
- Dijon mustard
- Capers
- Pickles
- Eggs
- Salt
- Pepper
- Olive oil
- Parsley
- Piment d'Espelette
- Lemon juice
Step 1: Grill Tafelspitz DIRECTLY
Prepare the grill for indirect grilling but still sear the Tafelspitz on all sides at full power until it has a nice brown color:
Step 2: Grill Tafelspitz INDIRECTLY
When the grill has cooled down to about 70-80 degrees, generously rub the meat with sea salt and crushed mountain pepper, cover with herbs, and place on the grill:
Then drizzle the meat with a marinade of chopped garlic, ginger, and olive oil using a brush. Repeat this 2-3 times during the cooking time. Grill indirectly for a total of about 2 -2.5 hours at about 70-80 degrees until the core temperature is about 60 degrees (medium). Then remove the meat from the herbs, wrap it in aluminum foil, and let it rest for another 5-10 minutes. Then it can be sliced against the grain:
Step 3: Enjoy
Pour Sauce Tartare over it and enjoy your meal ;-)
And here you can download the recipe:
