Tafelspitz (Viennese Boiled Beef)
The Quirky Foodster Team
Ingredients
- Beef tafelspitz cut (rump cap) or beef brisket — 1.2 kg (2.6 lb)
- Water — 2.5 L (10 cups)
- Onions, halved (unpeeled) — 2
- Carrots, peeled and halved — 2
- Leek, cleaned and halved — 1
- Celeriac, peeled and quartered — 1/2
- Bay leaf — 1
- Black peppercorns — 6
- Salt — 1 tbsp
- Fresh parsley stems — 1 bunch
Method
- Place the unpeeled onion halves cut-side down in a dry, hot pot and char for 2-3 minutes until deeply browned
- — this gives the broth its colour and depth.
- Add the water, beef, peppercorns and salt to the pot. Bring to a boil, then reduce to a very gentle simmer, skimming off any foam that rises to the surface.
- Simmer gently, uncovered, for 1.5 hours, continuing to skim occasionally.
- Add the carrots, leek, celeriac, bay leaf and parsley stems, and continue simmering gently for a further 1 hour, or until the beef is fork-tender.
- Remove the beef and vegetables from the broth. Strain the broth through a fine sieve.
- Slice the beef against the grain and serve in shallow bowls with some of the broth, alongside the cooked vegetables.
Introduction: Tafelspitz, gently simmered beef in a fragrant vegetable broth, is one of Austria’s most cherished dishes and was reportedly a favourite of Emperor Franz Joseph I.
Cultural Background: Tafelspitz, gently simmered beef in a fragrant vegetable broth, is one of Austria’s most cherished dishes and was reportedly a favourite of Emperor Franz Joseph I. Traditionally served with the broth as a first course and the beef as a main with apple-horseradish and chive sauce, it embodies the refined simplicity of Viennese home and restaurant cooking.
Tips: Keep the broth at a bare simmer, never a rolling boil — this keeps the beef tender and the broth clear. Charring the onion halves is a classic technique for a richer-coloured, more flavourful broth.
Variations: Serve the strained broth first as a starter soup, then the beef as a separate main course, in the traditional two-course style. Accompany with apple-horseradish sauce (Apfelkren) and chive sauce (Schnittlauchsauce) for the full traditional presentation.
Vegetarian/Vegan: This dish’s identity is built around slow-simmered beef; a vegetarian version is not traditionally authentic, though the same root vegetables can be simmered in vegetable stock for a broth-based alternative.
Storage: Store beef and broth separately, covered, in the refrigerator for up to 3 days, or freeze for up to 3 months.
Reheating: Reheat the broth to a simmer and warm sliced beef gently within it for a few minutes; avoid boiling to prevent toughening the meat.
Nutrition: Approx. per serving: 380 kcal, 42g protein, 8g carbohydrate, 18g fat
FAQs:
Q: What cut of beef is traditional?
A: Tafelspitz refers to a specific cut, the rump cap, though brisket or other well-marbled cuts also work well for slow simmering.
Q: What sauces are traditionally served with Tafelspitz?
A: Apple-horseradish sauce and a fresh chive sauce are the classic accompaniments, alongside roasted potatoes.
- Beef tafelspitz cut (rump cap) or beef brisket — 1.2 kg (2.6 lb)
- Water — 2.5 L (10 cups)
- Onions, halved (unpeeled) — 2
- Carrots, peeled and halved — 2
- Leek, cleaned and halved — 1
- Celeriac, peeled and quartered — 1/2
- Bay leaf — 1
- Black peppercorns — 6
- Salt — 1 tbsp
- Fresh parsley stems — 1 bunch
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