Tafelspitz (boiled beef Austrian style)

Tafelspitz is boiled veal or beef in broth,which is usually served with a mix of minced apples and horseradish. It is a classic dish of the Viennese cuisine and popular in all of Austria.

It is also a much easier dish to cook that you might think and great for having family and friends over since you can prepare everything way ahead.

Start with the right meat

It is very important to use the right cut of beef. Do not use Entrecote or Fillet. Tafelspitz is the Austrian name of the meat cut which is used is typically known in the United States as the Standing Rump or Top Round, depending on the nomenclature of cuts used.

What do you do with the soup?

The great thing about Tafelspitz is the fact that you prepared almost the full meal with the meat. You have the soup (stock), the veggies and the meat.

What you still have to prepare is the "Apfelkren" (horseraddish with apple), some potatoes and - if you want it really Austrian - creamed spinach.

I will share these recipes later on-

Ingredients

2 litres of water (or beef stock)

1 kg Tafelspitz (beef from the rump)

½ tsp salt

1 bay leaf

1 tablespoon of peppercorns

2 large onions

5 large carrots

300 g celery root

handful of parsley

Preparation

Wash the meat under cold water and dry with kitchen paper.

Put enough water in a large pot so that the meat is completely covered. Place the meat in the cold (!) water and bring the water to the boil. Let it boil for about 10 minutes, then take the meat out of the pot. Pour the water away.

Bring new water to the boil in a large pot with one teaspoon of salt per litre. If you like it a bit more substantial, you can also use beef broth in the same amount instead of water. Put the meat in it. Add the bay leaf, the peppercorns, the parsley and the whole onions. Let it simmer for about two hours at a mild heat.

Meanwhile, clean the vegetables, chop them up and add them to the meat about 30 minutes before the end of the cooking time.