Tafelspitz is the crown jewel of Viennese bourgeois cooking — prime rump or topside beef slow-poached in a rich vegetable broth until silky and tender. Emperor Franz Joseph reportedly ate it daily. It is served with the classic accompaniments: apple-horseradish sauce (Apfelkren), bread crumbs fried in butter, and roasted bone marrow. The cooking broth is served as a starter soup.
Serves 4
Place beef in cold water with charred onion, carrots, celery, parsley and peppercorns. Bring slowly to a simmer. Skim foam carefully. Simmer gently for 2.5 hours.
Beef is done when a fork slides in with no resistance. Remove and keep warm covered.
Mix grated apple with horseradish, vinegar, sugar and a pinch of salt. Let stand 10 minutes.
Strain broth and serve a cup as a starter soup with chives.
Slice beef against the grain. Serve with Apfelkren, fried bread crumbs and roasted bone marrow alongside.
Charring the onion gives the broth a golden colour and depth.
Never boil the beef hard — a barely visible simmer keeps it tender.
The broth is a bonus dish — don't discard it.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Add a marrow bone to the broth for extra richness.
Serve with chive cream sauce (Schnittlauchsauce) as an alternative accompaniment.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Refrigerate sliced beef in broth for up to 3 days.
Tafelspitz became Vienna's defining restaurant dish in the 19th century. Its association with Emperor Franz Joseph cemented its place as Austria's most beloved traditional main.
Tafelspitz literally means 'table tip' and refers to the pointed rump cut. Topside or silverside are excellent alternatives.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving · 4 servings total
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