Tafelspitz
Tafelspitz is one of the most well-known and beloved dishes in Austrian cuisine, often prepared for festive occasions or Sunday lunches. Known as a traditional Viennese dish, it was also a favorite of Emperor Franz Joseph. This delicately boiled beef, served with vegetables, potatoes, and apple horseradish, is a perfect example of the elegance in the simplicity of Austrian gastronomy.
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Ingredients for this recipe
Servings: 6
1
kg
Beef (silverside or tail end)
3
l
Water
2
Carrots
2
Parsnips
1
db
Celeriac (celery root), chopped
1
db
Leek (sliced)
1
db
Onion (halved and charred)
2
db
Bay Leaves
1
tsp
Black Peppercorns (whole)
1
tbsp
Salt
10
g
Fresh Parsley (chopped)
10
g
Chives (for serving)
100
g
Apple Horseradish (for serving, optional)
600
g
Potatoes (boiled, for serving)
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Preparation Steps
1
Place the water in a large pot and add the beef. Bring to a boil, then skim off any foam that forms on the surface.
2
Add the salt, bay leaves, black peppercorns, and charred halved onion. Simmer gently over low heat for 1 hour.
3
While the beef is simmering, chop the vegetables. After 1 hour, add the carrots, parsnips, celeriac, and leek to the broth. Continue to simmer for another 1.5 hours.
4
Carefully remove the beef from the broth and slice it thinly. Remove the vegetables as well and keep them warm.
5
Strain the broth and set aside for serving.
6
Serve the Tafelspitz hot, with the sliced beef, vegetables, boiled potatoes, fresh chives, and apple horseradish. Ladle a little broth onto each plate for added flavor.
