📝 About This Recipe
Considered the national dish of Austria and a personal favorite of Emperor Franz Joseph I, Tafelspitz is the pinnacle of refined boiled beef. This dish transforms a specific cut of top-round beef into a melt-in-your-mouth delicacy by simmering it slowly with aromatic root vegetables in a golden, clear broth. Served in stages—first the warming soup, then the tender beef with its traditional creamy accompaniments—it offers a sophisticated and comforting dining experience that defines Viennese culinary elegance.
🥗 Ingredients
The Beef and Broth
- 4.5 pounds Beef Tafelspitz (Top Butt/Tri-Tip with fat cap) (high-quality, well-aged beef)
- 2 pounds Beef Bones (marrow or knuckle bones for richness)
- 1 large Onion (unpeeled, halved horizontally)
- 3 large Carrots (peeled and halved)
- 2 pieces Yellow Turnip or Parsnip (peeled)
- 1/2 head Celery Root (Celeriac) (peeled and sliced into thick wedges)
- 1 large Leek (cleaned and halved)
- 10-12 pieces Black Peppercorns
- 2 pieces Bay Leaves
- 2 tablespoons Salt (adjust to taste)
Chive Sauce (Schnittlauchsauce)
- 2 slices White Bread (crusts removed, crumbled)
- 1/2 cup Milk (for soaking bread)
- 2 pieces Hard-boiled Egg Yolks (pushed through a sieve)
- 3/4 cup Neutral Oil (such as sunflower or grapeseed)
- 1 bunch Fresh Chives (very finely chopped)
- 1 teaspoon Lemon Juice
Apple Horseradish (Apfelkren)
- 2 large Tart Apples (peeled and finely grated)
- 3-4 tablespoons Fresh Horseradish (finely grated)
- 1 tablespoon Lemon Juice (to prevent browning)
👨🍳 Instructions
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1
Place the beef bones in a large stockpot, cover with cold water, bring to a boil for 5 minutes, then drain and rinse. This ensures a crystal-clear broth.
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2
In a dry skillet over high heat, place the onion halves cut-side down. Sear until the surfaces are deeply charred, almost black. This provides the broth with a beautiful amber color and smoky depth.
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3
Fill the large stockpot with 4-5 quarts of fresh cold water. Add the blanched bones and the charred onions. Bring to a gentle simmer.
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4
Once the water is simmering, carefully add the Tafelspitz beef. Ensure the meat is fully submerged. Do not add salt yet, as it can toughen the meat at this stage.
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5
Simmer very gently, uncovered, for about 2 to 2.5 hours. Periodically skim off any foam or fat that rises to the surface to maintain clarity.
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6
Add the carrots, turnip, celery root, leek, peppercorns, and bay leaves to the pot. Now, add the salt. Continue to simmer for another 45-60 minutes until the beef is fork-tender.
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7
While the beef finishes, prepare the Chive Sauce: Soak the bread in milk, squeeze out the excess, and blend with egg yolks, lemon juice, and a pinch of salt. Slowly whisk in the oil until a mayonnaise-like consistency forms, then fold in the fresh chives.
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8
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 desired.
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9
Test the meat with a needle; it should slide in and out effortlessly. Once done, remove the meat from the broth and let it rest for 10 minutes, covered with a bit of broth to prevent drying.
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10
Strain the broth through a fine-mesh sieve or cheesecloth. Taste and adjust seasoning with more salt if necessary.
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11
Slice the beef against the grain into slices about 1/2 inch thick.
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12
To serve, place the beef slices in a deep platter and pour a little hot broth over them to keep them moist. Garnish with the cooked root vegetables from the pot.
💡 Chef's Tips
Never let the broth reach a rolling boil; a gentle 'smile' (lazy bubbles) is key to keeping the meat tender and the soup clear. Always slice the meat against the grain to ensure every bite is tender. If you can't find the specific Tafelspitz cut, a high-quality rump roast or tri-tip with a fat cap is the best substitute. Save the remaining broth! It is incredibly flavorful and can be served as a first course with thin pancake strips (Frittaten) or semolina dumplings.
🍽️ Serving Suggestions
Serve the clear broth first in warm bowls as a light appetizer. Pair the beef with 'Röstkartoffeln' (crispy Austrian pan-fried potatoes) for a traditional texture contrast. A glass of chilled Austrian Grüner Veltliner provides the perfect acidity to cut through the richness of the beef. Include a side of creamed spinach or 'creamed horseradish' for the full Viennese tavern experience.