Mains
Tafelspitz (Viennese Boiled Beef)
Ingredients
- - 1.2 kg (2.6 lb) beef tafelspitz cut (rump cap) or beef brisket
- - 2.5 litres (10 cups) water
- - 2 onions, halved (unpeeled)
- - 2 carrots, peeled and halved
- - 1 leek, cleaned and halved
- - 1/2 celeriac, peeled and quartered
- - 1 bay leaf
- - 6 black peppercorns
- - 1 tbsp salt
- - 1 bunch fresh parsley stems
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.
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