Boiled beef is a classic Swiss dish that may not be as well-known as fondue or raclette, but it still holds a special place in Swiss cuisine. In Switzerland, this dish is often called “Buurespitz” or “Buurezmorge” and is a popular Sunday meal on many farms.

This dish embodies the rustic and hearty cuisine of the Alpine region. High-quality beef is slowly simmered in an aromatic broth until tender and juicy. This simple preparation method preserves the natural flavors of the meat, creating a hearty dish that pairs perfectly with various side dishes such as potatoes, vegetables, or a spicy horseradish sauce. Enjoy the authentic flavors of Switzerland with a traditional Buurespitz – a true delight for food lovers!

Ingredients for Delicious Boiled Beef

Before you start, here are the ingredients you’ll need for this recipe. The exact measurements can be found in the recipe card at the end of the article!

• Boiled beef (brisket, chuck, or shoulder) – a cut with some fat provides more flavor and tenderness.
• Onions – add a sweet depth to the broth.
• Carrots – bring natural sweetness and a slight earthiness.
• Celery stalks – add a subtle spiciness and freshness.
• Leeks – provide a mild, aromatic note to the broth.
• Bay leaves – enhance the aroma of the broth.
• Freshly ground pepper – for a fine seasoning.
• Salt – supports the taste of the meat and vegetables.
• Water – the base for the broth.
• Horseradish or kren – adds a pleasant spiciness as a side.
• Garnish (brunoise of carrots, celery, or leeks) – refines the broth and adds a nice appearance.

Preparation

Prepare the vegetables: Cut the onions, carrots, celery, and leeks into coarse pieces.

Blanch the meat: Briefly boil the meat in salted water, then drain and rinse with cold water. This helps remove impurities and ensures a clear broth.

Cook the meat: Place the meat in a pot with lightly simmering salted water. Add the prepared vegetables and bay leaves. The liquid should gently simmer (just below boiling) to keep the broth clear.

Be patient: The cooking time depends on the type of beef and breed. Some cuts take 3-4 hours to become perfectly tender. If the meat is still firm, continue simmering.

Finish: Once the meat is tender, remove it, strain the broth, and add the chopped brunoise vegetables to simmer for another 10 minutes.

Serve: Slice the meat and serve it with the broth. Garnish with freshly grated horseradish or kren.

Tips

• Prepare in advance: If cooking for guests, you can pre-cook the meat, let it cool, and reheat it gently in the broth before serving.
• Choose quality meat: A well-marbled cut of beef stays juicier and has more flavor.
• Reuse the broth: The broth is perfect as a base for soups or sauces.

Variations

With root vegetables: In addition to carrots and celery, parsley root or parsnips can be used.

With potatoes: Boiled or mashed potatoes complement the dish perfectly.

With mustard or chive sauce: Instead of horseradish, serve with a fine chive or mustard sauce.

Serving Suggestions

• Traditionally with potatoes and horseradish.
• With fresh farmhouse bread and pickles.
• As a soup garnish with noodles or dumplings.

Frequently Asked Questions

How do I know when the boiled beef is done? If it can be easily pulled apart with a fork, it is perfectly cooked.

Can I cook the meat in a pressure cooker? Yes, this significantly reduces cooking time, but the broth may become slightly cloudy.

Can I freeze the meat? Yes, both the cooked meat and the broth can be frozen. It’s best to portion them for easy use.