Tafelspitz - Austrian Boiled Beef with Soup and Sauces
Tafelspitz (Austrian boiled beef) is a topside cut of beef, slow-cooked with vegetables, herbs and spices in a flavorful broth.
Ingredients
- 1 kg beef - topside or silverside
- 1-2 pieces beef marrow bones
VEGETABLES
- 2 onions
- 4 garlic cloves
- 3 carrots
- 2 parsnip
- 1/2 leek
- 2-3 celery stalk with leaves
HERBS & SPICES
- 1 bunch parsley
- a bunch fresh chives optional
- 1 tbsp thyme
- 4-5 bay leaves
- 1 tbsp whole peppercorns
- 2 tbsp dried juniper berries
- 1 tsp nutmeg
- 2-3 cloves
- 2 tsp salt
HORSERADISH AND APPLE SAUCE
- 2 apples sweet variety
- 30 g horseradish cream from a jar
- 20 g fresh horseradish grated
- 10 g sugar white caster or granulated sugar
- 3 tbsp lemon juice
- 1-2 tbsp sour cream
- 1/3 tsp salt
CHIVE SAUCE
- 2 egg yolks
- 200 ml sunflower oil
- 1 tsp Dijon mustard
- 1 slice white bread
- 120 ml milk
- 2-3 tbsp fresh chives
- 1 tbsp parsley optional
- 1-2 tbsp beef broth
- a few drops lemon juice
- a pinch of salt and black pepper to taste
Instructions
TAFELSPITZ PREPARATION
- Dry-roast the halved onion in a pan (no oil) until dark brown, it takes a few minutes.
- Place the meat and marrow bones in a pot, cover with water, and add salt, peppercorns, cloves, juniper berries, and garlic. Heat gently to 90°C, ensuring it doesn't boil. Simmer for 2 hours, partially covered. Skim off any frothy foam (scum) during cooking for a clear broth.
- Remove the meat and bones from the pot. Cover the meat with foil and let it rest until served.
- Strain the broth and set aside the cooked carrots and parsnips. Discard celery, leeks, onion, garlic and parsley.
- Slice the beef thinly before serving.
- Check the recipe post for more useful info and tips.
APPLE AND HORSERADISH SAUCE
- Peel and either grind or blend the apples to your desired consistency, whether chunky or smooth. Add lemon juice and mix well. It prevents browning. Finely grate or blend the fresh horseradish. Mix it with horseradish cream, sugar, salt and sour cream and refrigerate to chill.
CREAMY CHIVE SAUCE
- Soak the bread in milk, then squeeze out the excess liquid. Add the soaked bread, egg yolks, salt, pepper, lemon juice, broth and mustard to a small blender.Blend while slowly pouring in the oil through the opening until the mixture turns into a mayonnaise-like consistency. Add more broth if the sauce is too thick.Finely chop fresh chives and stir into sauce. Refrigerate and serve cold.Important: The oil and egg yolks must be at room temperature.
Notes
The total calories for the dish are approximately 1910 kcal, depending on the specific products and cuts of meat used. If serving 5 people, this equates to roughly 382 calories per person. Excluded both sauces.