About this Dish
Boiled beef simmered in root vegetable broth, served with horseradish and apple sauce.
History & Origin
Reportedly Emperor Franz Joseph I's favorite meal, tafelspitz turns humble boiled beef into a refined Viennese classic through careful cuts and slow simmering.
IngredientsServes 3
🥩Tafelspitz (beef rump/top round), 1.2kg
🧅Yellow onion, 2 large halved
🥕Carrots, 3 medium roughly chopped
🌿Celeriac, 1/4 small roughly chopped
🧄Garlic, 3 cloves whole
🌾Parsley root or parsnip, 1 medium roughly chopped
🫙Whole black peppercorns, 1 tsp
🍃Bay leaves, 2
🍎Apples, 2 medium peeled and grated for sauce
🌶️Fresh horseradish root, 1 piece about 10cm long
Method
1
Char the onion halves directly on a dry hot pan or gas flame until the cut sides are dark and slightly blackened — this gives the broth a deep golden colour and rich flavour.2
Place the beef in a large pot and cover with cold water. Bring slowly to a boil, skimming off all the grey foam that rises. This is the key step for a clear, clean broth — don't rush it.3
Add the charred onion, carrots, celeriac, parsnip, garlic, peppercorns, bay leaves, and a generous pinch of salt. Reduce heat to the lowest simmer — the surface should barely tremble — and cook uncovered for 2.5 to 3 hours until the beef is very tender.4
While the beef simmers, make the apple sauce by combining the grated apple with a squeeze of lemon juice, a pinch of sugar, and a tablespoon of freshly grated horseradish. Stir well and taste — it should be sharp, sweet and a little fiery.5
To make a simple horseradish cream, finely grate the remaining horseradish root and mix with 3 tablespoons of sour cream, a splash of white wine vinegar, a pinch of sugar, and salt to taste. Let it rest for 10 minutes for the flavours to develop.6
Carefully lift the cooked beef onto a board and slice it thickly against the grain. Strain the broth and serve a ladleful in a shallow bowl with the beef slices, accompanied by the apple-horseradish sauce and the horseradish cream on the side.7
Serve traditionally with roasted potatoes, chive-sprinkled creamed spinach, or bread, and ladle some extra broth over the meat to keep it moist and flavourful at the table.User Reviews
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