📝 About This Recipe
Tafelspitz is the crown jewel of Austrian-Bavarian cuisine, famously known as the favorite dish of Emperor Franz Joseph I. This masterpiece features a specific tapered cut of beef simmered to melting tenderness in a rich, aromatic root vegetable broth. Served with traditional accompaniments like creamy chive sauce and pungent apple-horseradish, it is a comforting yet sophisticated meal that celebrates the pure essence of high-quality beef.
🥗 Ingredients
The Beef and Broth
- 4.5 lbs Tafelspitz (tri-tip or top sirloin cap) (with the fat cap left on)
- 2-3 pieces Beef marrow bones (rinsed in cold water)
- 1 large Yellow onion (unpeeled, halved horizontally)
- 3 large Carrots (peeled and cut into large chunks)
- 1 large Leek (white and light green parts only, cleaned)
- 1/2 bulb Celery root (Celeriac) (peeled and cubed)
- 10-12 Black peppercorns (whole)
- 2 Bay leaves (dried)
- 3 Juniper berries (slightly crushed)
- 2 tablespoons Salt (or to taste)
Apple-Horseradish (Apfelkren)
- 2 medium Granny Smith apples (peeled and finely grated)
- 3-4 tablespoons Fresh horseradish (finely grated)
- 1 teaspoon Lemon juice (to prevent browning)
- 1 pinch Sugar
Chive Sauce (Schnittlauchsauce)
- 2 slices White bread (crusts removed, soaked in milk)
- 2 Hard-boiled egg yolks (pushed through a sieve)
- 1/2 cup Neutral oil (like canola or grapeseed)
- 1 bunch Fresh chives (finely snipped)
👨🍳 Instructions
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1
Place the unpeeled onion halves face down in a dry, heavy-bottomed pot over high heat. Sear until the cut surfaces are dark brown, almost charred. This provides the golden color for the broth.
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2
Fill a large stockpot (at least 8-10 quarts) with about 4-5 quarts of cold water. Add the marrow bones and bring to a gentle simmer.
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3
Once simmering, carefully place the Tafelspitz meat into the water. Ensure the meat is fully submerged. Adding the meat to simmering water (rather than cold) helps keep the juices inside the meat.
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4
Skim off the grey foam (impurities) that rises to the surface using a fine mesh skimmer or spoon. Repeat this frequently for the first 20 minutes to ensure a clear broth.
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5
Add the charred onions, peppercorns, bay leaves, and juniper berries. Lower the heat so the water is barely 'shivering' (not boiling). Cover partially and simmer for 2 to 2.5 hours.
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6
About 45 minutes before the meat is finished, add the carrots, leek, and celery root to the pot along with the salt.
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7
Test for doneness by piercing the meat with a thin skewer; it should slide in and out effortlessly. Once tender, remove the meat and keep it warm in a bit of the broth.
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8
Strain the broth through a fine-mesh sieve or cheesecloth. Taste and adjust seasoning with more salt if necessary.
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9
Prepare the Apfelkren: Mix grated apples with lemon juice, sugar, and fresh horseradish. Stir until well combined and set aside.
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10
Prepare the Chive Sauce: Squeeze the milk out of the soaked bread. Blend the bread, cooked egg yolks, and a little salt. Slowly whisk in the oil to create an emulsion (like mayonnaise), then fold in the fresh chives.
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11
To serve, slice the beef against the grain into 1/2 inch thick slices. It is traditional to serve the broth first as a soup with some of the root vegetables.
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12
Follow the soup by serving the meat slices on a warm platter, moistened with a ladle of hot broth and sprinkled with coarse sea salt and more fresh chives.
💡 Chef's Tips
Never let the broth reach a rolling boil; a gentle simmer is essential for clear broth and tender meat. Always slice the meat against the grain to ensure every bite is tender. If you cannot find the specific 'Tafelspitz' cut, a high-quality tri-tip or top sirloin cap is the best substitute. Keep the fat cap on during cooking; it provides immense flavor and prevents the meat from drying out. For the clearest broth, blanch the marrow bones in boiling water for 2 minutes and rinse them before adding to the main pot.
🍽️ Serving Suggestions
Serve the clear broth first with 'Frittaten' (sliced savory crepes) or marrow dumplings. Accompany the meat with 'Röstkartoffeln' (crispy Austrian pan-fried potatoes). Creamed spinach with a touch of nutmeg is the classic green side dish for this meal. Pair with a crisp Austrian white wine, such as a Grüner Veltliner or a dry Riesling. A side of 'Semmelkren' (bread-horseradish sauce) is another authentic alternative to the apple version.