Austria

National Day

This holiday was created to commemorate the anniversary of the 1955 Declaration of Neutrality. The Declaration of Neutrality enacted on October 26, 1955 as a constitutional act of parliament. According to the Declaration, Austrian Parliament declared the country to be permanently neutral. The Declaration was a direct consequence of a ten-year period of occupation of Austria by the United States, the Soviet Union, France and the United Kingdom. The country was freed from the occupation by the Austrian State Treaty, that was signed on May 15, 1955. And the Declaration of Neutrality made the last step to proclamation of the Republic of Austria. National Day is observed as one of the most important Austrian holidays. The major celebration is held in the capital of Austria. Military parade is a traditional part of celebration. The building of Austrian Parliament and Chancellery open their doors to the visitors. The Austrians like to participate different events and go for picnics. National Day is a public holiday, that is why everyone can enjoy the celebration.
Tafelspitz
Serves 8
 Ingredients:
  • 4 pounds beef brisket rinsed
  •  2 pounds beef bones rinsed
  • 2 teaspoons of salt
  • 1 leek chopped(only white part)
  • 4 celery sticks chopped
  • 3 carrots chopped
  • 1 small parsnip chopped
  • 2 bay leaves
  • 1 teaspoon coarsely ground pepper
  • 4 tablespoons of finely chopped green onion
Sauce
Ingredients:
  • 3 medium tart apples grated
  • 3 tablespoons horseradish
  • 2 tablespoons sugar
  • 2 tablespoons of lemon juice
  • 3 tablespoon apple cider vinegar
  • Salt and pepper to taste
Method:
In a large pot or Dutch oven place brisket and bones , cover with water add salt and bring to a boil then turn down to a simmer. Skim off foam and then add leeks, celery, carrots, parsnip, bay leaves and pepper. Top off with water and simmer for 4 hours(check to make sure beef is covered with water). Time to make sauce, in a medium bowl place grated apples and add lemon juice stir, add horseradish, sugar, vinegar and salt and pepper mix and chill. When meat is fork tender take out of pot and slice place on a platter and add some broth (you can strain or not depend what you like).  Serve with the sauce, boiled potatoes and creamed spinach
Try this:
Schnapps or a Light and Refreshing Pinot Blanc              Prost!
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