Tafelspitz (Austrian Boiled Beef)
Tafelspitz is one of the most famous dishes of Austrian cuisine, often referred to as the favorite dish of the Austrian emperors. The name of the dish refers to the shape of the silverside (Tafelspitz) from which it is made. This simple yet elegant dish traditionally includes beef cooked in a rich broth, horseradish, and potatoes. Tafelspitz is the perfect choice for festive lunches or special family gatherings.
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Ingredients for this recipe
Servings: 6
1.5
kg
Beef (silverside or shank)
500
g
Beef bones
2
Onions
2
Carrots
1
Parsley root
1
szár
Celery stalk
2
db
Bay leaves
1
tsp
Black peppercorns
1
tbsp
Salt
10
g
Chives
100
g
Horseradish (freshly grated or jarred)
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Preparation Steps
1
In a large pot, bring approximately 3 liters of water to a boil. Add salt, the washed beef bones, and the silverside. Reduce the heat to low and simmer, skimming off any foam that rises to the surface.
2
Once the foam stops forming, add the halved onions (with their skins), the chopped carrots, parsley root, celery, bay leaves, and black peppercorns.
3
Simmer the broth over low heat for 2.5-3 hours, or until the beef is very tender.
4
When the beef is cooked, remove it from the pot and keep it warm. Strain the broth to obtain a clear consommé.
5
To serve, slice the beef and arrange it on a plate. Drizzle with a little broth and sprinkle with finely chopped chives.
6
Serve with grated horseradish and boiled potatoes, seasoned with butter and parsley.
