Austrian Tafelspitz with Apple-Horseradish

About This Recipe

Tafelspitz is Austria's most refined boiled beef dish — a prime cut (the 'tip of the table,' the tri-tip of the sirloin) simmered for hours in a vegetable-rich broth until tender. The broth is served first as a consommé, then the beef comes with two condiments: a fresh horseradish-apple sauce and a chive cream sauce. Emperor Franz Joseph I reportedly ate this daily, which made it the most prestigious dish in Vienna.

Ingredients

Serves 6

• 1.5 kgbeef tri-tip or top sirloin cap
• 2 piecesmarrow bones
• 2 mediumcarrots
• 1 mediumceleriac, quartered
• 1 largeonion, halved and charred
• 1 leek
• 1 parsnip
• 10 peppercornswhole
• 1 tspsalt
• 1 applegrated (for sauce)
• 4 tbspfresh horseradish, grated (for sauce)
• 1 tbsplemon juice (for sauce)
• 1/2 cupsour cream (for chive sauce)
• 1/4 cupfresh chives, chopped (for chive sauce)

Instructions

1. 1

   Start the pot

   Place beef and marrow bones in a large pot. Cover with 3 liters of cold water. Bring slowly to a boil, skimming foam diligently.

2. 2

   Add vegetables

   Add charred onion, carrots, celeriac, leek, parsnip, peppercorns, and salt. Reduce to the gentlest simmer.

3. 3

   Simmer

   Cook at the lowest possible simmer for 2.5–3 hours until the beef is completely tender when pierced with a fork.

4. 4

   Make the sauces

   Apple-horseradish: combine grated apple, horseradish, and lemon juice. Season with salt and sugar to taste. Chive sauce: mix sour cream with chives, salt, and white pepper.

5. 5

   Serve

   First serve the broth in cups with marrow on toasted bread. Then serve sliced beef with both sauces, roasted potatoes, and creamed spinach.

Variations

• •

  Serve with Viennese potato rösti instead of roasted potatoes

• •

  Add dill to the chive sauce

• •

  Use the broth as a base for soups the next day

Storage

Refrigerate beef and broth separately for up to 4 days.

Frequently Asked Questions