Slow-poached beef in a rich vegetable broth, sliced thin and served with apple-horseradish sauce and chive sauce.
Tafelspitz is a real, traditional Austrian dish, known as Austrian Boiled Beef with Root Vegetables. Slow-poached beef in a rich vegetable broth, sliced thin and served with apple-horseradish sauce and chive sauce.\n\nTafelspitz was reportedly a favorite dish of Emperor Franz Joseph I in the Austro-Hungarian court, and it remains one of Vienna's most iconic classic dishes, prized for the clarity of its broth and the tenderness of the slow-poached beef.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Austrian home cooking, not a generic stand-in for a search term.
Serves 6
Char the halved onion over a flame or under a broiler until blackened in spots.
Place the beef in a large pot, cover with cold water, and bring slowly to a bare simmer, skimming foam diligently.
Add carrots, parsnip, celery root, leek, charred onion, bay leaves and peppercorns.
Simmer uncovered at a bare simmer for 3 hours, never boiling hard, until the beef is fork-tender.
Combine sour cream, grated horseradish and grated apple for the classic apple-horseradish sauce.
Remove the beef, slice thin against the grain, and serve in a bowl with some broth and vegetables, alongside the horseradish sauce.
Keep the broth at a bare simmer, never a rolling boil, which is essential for both a clear broth and tender meat.
Skim the foam diligently in the first 20 minutes for the cleanest, clearest final broth.
Slice the beef thin against the grain for the most tender bite.
Serve with a chive sauce (Schnittlauchsauce) made from sour cream and fresh chives as an alternative accompaniment.
Use roasted bone marrow on toast as a traditional starter before the main course.
Serve with boiled potatoes tossed in chives alongside the beef.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Tafelspitz was reportedly a favorite dish of Emperor Franz Joseph I in the Austro-Hungarian court, and it remains one of Vienna's most iconic classic dishes, prized for the clarity of its broth and the tenderness of the slow-poached beef.
Tafelspitz specifically refers to the rump cap cut, though brisket or chuck can substitute if that specific cut isn't available.
Boiling too vigorously rather than maintaining a bare simmer is the most common cause — reduce heat and skim carefully.
Yes, the beef and broth both reheat well; slice fresh when ready to serve for the best texture.
Per serving (420g / 14.8 oz) · 6 servings total
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