📝 About This Recipe
Hailed as the national dish of Austria and a personal favorite of Emperor Franz Joseph I, Tafelspitz is the pinnacle of refined Central European comfort. This dish features a specific cut of beef—the 'top side' or 'tri-tip'—simmered to buttery perfection in a fragrant vegetable broth until it melts in your mouth. Served with a velvety chive sauce and pungent apple-horseradish, it is a multi-course experience that celebrates the pure, honest flavors of high-quality beef.
🥗 Ingredients
The Meat and Aromatics
- 4.5 pounds Tafelspitz (Beef Top Rump/Tri-tip) (with a thin layer of fat left on)
- 2 pounds Beef Bones (Marrow bones) (rinsed well in cold water)
- 1 large Yellow Onion (unpeeled, cut in half horizontally)
- 4-5 quarts Water (enough to cover the meat completely)
The Soup Vegetables
- 3 large Carrots (peeled and left whole)
- 2 large Parsnip (peeled)
- 1/2 bulb Celery Root (Celeriac) (peeled and cut into large chunks)
- 1 large Leek (white and light green parts only, cleaned)
- 10-12 pieces Black Peppercorns (whole)
- 3-4 pieces Juniper Berries (lightly crushed)
- 2 pieces Bay Leaves (dried)
- 2 tablespoons Salt (adjust to taste at the end)
Classic Chive Sauce (Schnittlauchsauce)
- 2 slices White Bread (crusts removed, soaked in milk)
- 2 pieces Hard-boiled Egg Yolks (pushed through a sieve)
- 1/2 cup Neutral Oil (like grapeseed or sunflower)
- 1 bunch Fresh Chives (finely snipped)
- 1 teaspoon Lemon Juice (to taste)
Apple Horseradish (Apfelkren)
- 2 pieces Granny Smith Apples (peeled and finely grated)
- 3-4 tablespoons Fresh Horseradish Root (finely grated)
- 1 tablespoon Lemon Juice (to prevent browning)
👨🍳 Instructions
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1
Place the unpeeled onion halves face down in a dry, heavy-bottomed stockpot. Sear them over medium-high heat until the cut surfaces are dark brown, almost charred. This provides the golden color for the broth.
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2
Fill the pot with 4-5 quarts of cold water. Add the beef bones and bring to a gentle simmer. Skim off any gray foam that rises to the surface to ensure a clear broth.
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3
Once the water is simmering and skimmed, add the Tafelspitz beef. Ensure the meat is fully submerged. Simmer very gently (barely bubbling) for about 2 to 2.5 hours.
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4
While the meat simmers, prepare the vegetables. Cut the carrots, parsnips, and celeriac into large, uniform pieces.
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5
After the initial 2.5 hours of simmering, add the vegetables, peppercorns, juniper berries, and bay leaves to the pot. Continue to simmer for another hour or until the meat is fork-tender.
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6
Prepare the Chive Sauce: Squeeze the milk out of the soaked bread. Mix the bread with the sieved egg yolks, then slowly whisk in the oil until a mayonnaise-like consistency forms. Stir in the chives, lemon juice, and a pinch of salt.
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7
Prepare the Apple Horseradish: Mix the grated apples with lemon juice and freshly grated horseradish. Season with a tiny pinch of salt and sugar if needed.
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8
Once the meat is tender, remove the pot from the heat. Let the meat rest in the broth for at least 15 minutes before slicing; this keeps it incredibly juicy.
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9
Strain the broth through a fine-mesh sieve lined with cheesecloth. Season the clear broth with salt to taste.
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10
To serve, slice the beef against the grain into 1/2-inch thick slices. Place the slices in a deep serving platter and pour a little hot broth over them to keep them moist.
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11
Arrange the cooked soup vegetables around the meat. Serve the remaining hot broth in bowls as a first course, perhaps with some thin pancake strips (Frittaten) or semolina dumplings.
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12
Serve the sliced beef as the second course with the Chive Sauce, Apple Horseradish, and traditional sides like roasted potatoes.
💡 Chef's Tips
Never let the broth reach a rolling boil; a gentle simmer is the secret to clear soup and tender meat. Always slice the beef against the grain to ensure the most tender bite. If you can't find the specific Tafelspitz cut, a high-quality bottom round roast or tri-tip with the fat cap intact is a good substitute. Don't skip charring the onion; it is the traditional way to achieve that deep amber glow in the Viennese broth. Store leftovers in the broth to prevent the meat from drying out and turning gray.
🍽️ Serving Suggestions
Serve the hot broth first as a clear soup with chives. Pair the beef with 'Röstkartoffeln' (crispy Austrian pan-fried potatoes). Creamed spinach is a very traditional and popular side dish for Tafelspitz. A crisp, dry Austrian Grüner Veltliner white wine cuts through the richness of the beef perfectly. For a non-alcoholic pairing, try a sparkling apple cider or a chilled herbal tea.