📝 About This Recipe
Hailed as the favorite dish of Emperor Franz Joseph I, Tafelspitz is the pinnacle of Viennese soul food, featuring a tender, lean cut of beef simmered to perfection in a fragrant vegetable broth. This dish is more than just boiled meat; it is a multi-course ritual where the golden, marrow-rich soup is enjoyed first, followed by the succulent beef slices. The interplay of delicate textures and the sharp, cooling contrast of traditional apple-horseradish and chive sauces makes it a masterpiece of balanced flavors.
🥗 Ingredients
The Beef & Aromatics
- 4.5 pounds Tafelspitz (Top Butt or Tri-tip beef) (high quality, with a thin layer of fat left on)
- 2 pounds Beef Bones (marrow bones and knuckle bones for richness)
- 1 large Onion (unpeeled, cut in half horizontally)
- 10-12 pieces Black Peppercorns (whole)
- 3-4 pieces Juniper Berries (lightly crushed)
- 2 pieces Bay Leaves (dried)
The Soup Vegetables (Suppengrün)
- 3 medium Carrots (peeled and left whole)
- 2 medium Yellow Carrots (peeled)
- 1/2 root Celery Root (Celeriac) (peeled and cut into thick wedges)
- 1 large Leek (white and light green parts only, cleaned thoroughly)
- 1 large Parsnip (peeled)
Apfelkren (Apple Horseradish Sauce)
- 2 large Apples (tart variety like Granny Smith, peeled and grated)
- 3-4 tablespoons Fresh Horseradish (finely grated)
- 1 tablespoon Lemon Juice (to prevent browning)
- 1 pinch Sugar and Salt (to taste)
Schnittlauchsauce (Chive Sauce)
- 2 slices White Bread (crusts removed, soaked in a little milk)
- 2 pieces Hard-boiled Egg Yolks (pushed through a sieve)
- 1/2 cup Oil (neutral oil like grapeseed)
- 1 bunch Fresh Chives (very finely snipped)
👨🍳 Instructions
-
1
Place the unpeeled onion halves face down in a heavy, dry pot over high heat. Sear until the cut surfaces are dark brown, almost black. This provides the deep golden color for the broth.
-
2
Fill a large stockpot with approximately 4-5 quarts of cold water. Add the beef bones and bring to a gentle boil.
-
3
Once boiling, add the Tafelspitz meat. It is crucial to add the meat to boiling water to seal the juices inside, ensuring the meat remains moist.
-
4
Lower the heat to a very gentle simmer. Use a skimmer or slotted spoon to continuously remove the grey foam (impurities) that rises to the surface for the first 20 minutes.
-
5
Add the charred onions, peppercorns, juniper berries, and bay leaves. Cover partially and simmer very gently for about 2 to 2.5 hours.
-
6
About 45 minutes before the meat is finished, add the carrots, yellow carrots, celery root, leek, and parsnip. Do not add them too early or they will turn to mush.
-
7
Test the meat for doneness by piercing it with a thin skewer; it should slide in and out effortlessly with no resistance.
-
8
While the meat finishes, prepare the Apfelkren by mixing grated apples, horseradish, lemon juice, and a pinch of salt and sugar.
-
9
Prepare the Chive Sauce by whisking the soaked bread and egg yolks into a paste, then slowly drizzling in oil to create an emulsion. Fold in the fresh chives and season with salt.
-
10
Remove the meat from the broth and let it rest for 10 minutes. Strain the broth through a fine-mesh sieve lined with cheesecloth.
-
11
Slice the beef against the grain into 1/2-inch thick slices. This is vital for a tender mouthfeel.
-
12
Arrange the slices in a deep serving platter and pour a few ladles of the hot, seasoned broth over the meat to keep it moist. Surround with the cooked soup vegetables.
💡 Chef's Tips
Never let the broth reach a rolling boil after the meat is added; a gentle 'smile' (lazy bubbles) ensures the meat stays tender and the broth stays clear. Always slice the beef against the grain; slicing with the grain will result in a stringy, tough texture. If the broth looks cloudy, you can clarify it later, but consistent skimming in the first 30 minutes usually prevents this. For the most authentic flavor, use fresh horseradish root rather than the jarred variety. Leftover broth makes an incredible base for a classic Frittatensuppe (pancake strip soup) the next day.
🍽️ Serving Suggestions
Serve the clear broth first in bowls, garnished with sliced chives or liver dumplings. Accompany the main meat course with crispy 'Röstkartoffeln' (Austrian-style hash browns). Creamed spinach or creamed horseradish is a traditional warm side dish for this meal. Pair with a crisp, acidic Austrian white wine like a Grüner Veltliner to cut through the richness. Offer the Apfelkren and Chive Sauce in separate small bowls so guests can customize their spice level.