📝 About This Recipe
Tellfleisch is a timeless Bavarian classic, often found in the cozy Wirtshäuser of Munich and the Alpine foothills. This dish features premium beef boiled to melting tenderness in a rich, aromatic vegetable broth, served sliced with a pungent kick of fresh horseradish. It is a celebration of rustic elegance, where the quality of the meat and the clarity of the bouillon take center stage for a truly comforting experience.
🥗 Ingredients
The Meat
- 1.2 kg Beef Brisket or Chuck (Tafelspitz or Schulterscherzl) (well-marbled for tenderness)
- 2-3 pieces Marrow Bones (rinsed in cold water)
Aromatic Broth (Suppengrün)
- 1 large Yellow Onion (unpeeled, halved crosswise)
- 2 medium Carrots (peeled and cut into large chunks)
- 1 stalk Leek (white and light green parts only, cleaned)
- 150 g Celeriac (Celery Root) (peeled and cubed)
- 10 pieces Black Peppercorns (whole)
- 3 pieces Allspice Berries (whole)
- 2 pieces Bay Leaves (dried)
- 2 pieces Juniper Berries (lightly crushed)
- 2 teaspoons Salt (plus more to taste)
For Serving and Garnish
- 5 cm Fresh Horseradish Root (freshly grated)
- 1 bunch Fresh Chives (finely snipped)
- 1 pinch Coarse Sea Salt (for finishing)
👨🍳 Instructions
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1
Place the halved onion, cut-side down, in a large dry stockpot over medium-high heat. Sear the onion faces until they are dark brown, almost charred; this provides a deep amber color to your broth.
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2
Add approximately 2.5 to 3 liters of cold water to the pot. Add the marrow bones, peppercorns, allspice, bay leaves, and juniper berries.
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3
Bring the water to a boil, then immediately reduce to a very gentle simmer. Adding the meat to boiling water seals the juices inside, which is the secret to succulent Tellfleisch.
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4
Carefully lower the beef into the simmering water. Ensure the meat is fully submerged. If necessary, add a little more boiling water.
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5
As the meat simmers, gray foam (protein) will rise to the surface. Use a fine skimmer or spoon to remove this foam periodically to ensure a clear broth.
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6
Cover the pot partially and let it simmer very gently for about 1.5 hours. Do not let it reach a rolling boil, as this will make the meat tough.
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7
After 1.5 hours, add the carrots, leek, celeriac, and salt. Continue simmering for another 45-60 minutes.
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8
Test the meat for doneness by piercing it with a thin skewer; it should slide in and out like butter with no resistance.
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9
Once tender, remove the meat from the broth and wrap it loosely in aluminum foil. Let it rest for 10 minutes. This prevents the juices from escaping when you slice it.
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10
Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean pot. Taste and adjust seasoning with more salt if needed.
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11
Slice the meat across the grain into slices about 1 cm thick.
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12
Arrange the slices in deep plates or a large serving platter. Ladle a generous amount of the hot, clear broth over the meat to keep it moist.
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13
Garnish the meat generously with freshly grated horseradish and a sprinkle of snipped chives and coarse sea salt.
💡 Chef's Tips
Always start with cold water for the broth but wait until it is simmering to add the meat if you want the meat to be the star. Never let the broth boil vigorously; a 'smile' (gentle bubbles) on the surface is all you need for tender fibers. If the horseradish is too sharp for your taste, mix it with a little grated apple or a dollop of sour cream. If you have leftovers, store the meat submerged in the broth to prevent it from turning grey and dry. Use the leftover broth the next day as a base for a pancake soup (Frittatensuppe).
🍽️ Serving Suggestions
Serve with 'Bratkartoffeln' (German fried potatoes) or a classic warm Bavarian potato salad. A side of creamy spinach or Savoy cabbage pairs beautifully with the richness of the beef. Accompany the dish with a cold, crisp Helles lager or a dry Riesling to cut through the fat. Provide a small bowl of 'Apfelkren' (apple-horseradish sauce) for those who prefer a sweeter heat. Freshly baked sourdough bread or a soft pretzel is perfect for soaking up the remaining broth.