Tafelspitz

About This Recipe

Tafelspitz is the grand bourgeois dish of Viennese cuisine — so refined and beloved that it was reportedly the favourite meal of Emperor Franz Joseph I, who ate it daily. The name refers to the cut of beef used (the tafelspitz, or rump cap), which is simmered very gently in a rich vegetable broth with aromatic root vegetables until extraordinarily tender. The meal is served in two courses: first a cup of the clear, golden broth with bone marrow on toast (Markknochen), then the sliced beef with its traditional accompaniments of Apfelkren (apple and horseradish sauce), Schnittlauchsauce (chive sauce) and creamed spinach with a potato rösti. It is ceremonial, comforting and deeply Viennese.

Ingredients

Serves 4

• 1.2 kgtafelspitz (beef rump cap or top round)
• 2carrots(roughly chopped)
• 1celeriac(quarter, peeled and roughly chopped)
• 2parsnips(roughly chopped)
• 1 largeonion(halved, charred cut-side down)
• 1 smallleek(sliced)
• 4black peppercorns
• 2bay leaves
• 2 litrescold water
• saltto taste
• 2 tablespoonsfreshly grated horseradish
• 1 smallapple(peeled and finely grated)
• 1 teaspoonwhite wine vinegar

Instructions

1. 1

   Start the broth cold

   Place the beef in a large pot and cover with the cold water. Bring to the boil slowly over medium heat — this takes 30–40 minutes and produces a clear broth. Skim the grey foam diligently with a ladle as it rises.

2. 2

   Add the vegetables

   Once the broth is clear and no more foam rises, add the carrots, celeriac, parsnips, leek, peppercorns and bay leaves. Char the cut face of the onion halves in a dry pan until dark brown and add those too — they give the broth its golden colour. Season with salt.

3. 3

   Simmer very gently

   Reduce the heat to the lowest possible simmer. The broth should barely tremble — not boil. Simmer uncovered for 2 hours 30 minutes until the beef is completely tender and a skewer slides through without resistance. Patience here is rewarded.

   A rolling boil makes the broth cloudy and toughens the beef. Low and slow is the only way.

4. 4

   Make the Apfelkren

   While the beef finishes cooking, combine the grated horseradish and grated apple in a small bowl. Season with the white wine vinegar, a pinch of sugar and salt to taste. The sauce should be sharp and pungent with a sweet apple note.

5. 5

   Serve the broth first

   Ladle the clear golden broth into cups or bowls and serve as a first course, traditionally with bread spread with bone marrow (if using beef bones in the broth) and a pinch of coarse salt.

6. 6

   Slice and present the beef

   Remove the beef from the broth, allow to rest for 5 minutes, then slice across the grain into 1 cm slices. Arrange on a warm serving platter with the vegetables from the broth alongside. Serve with the Apfelkren and creamed spinach with rösti or bread.

Variations

• •

  Serve with Schnittlauchsauce — a sauce of sour cream, white wine vinegar, beef broth and chives — in addition to the Apfelkren.

• •

  Gekochte Rinderbrust (boiled brisket) is a more economical variation with very similar results.

Storage

Leftover beef keeps in its broth in the fridge for 3 days. Slice cold and reheat gently in the strained broth.

Frequently Asked Questions