Classics · Austrian

Tafelspitz

Name: Tafelspitz
Prep time: 35 min
Total time: 3 h 35 min
Yield: 4
Ingredients: 1200 g Beef (rump or brisket); 500 g Beef marrow bones; 2 szt Onion; 3 szt Carrot; 2 szt Parsley root; 200 g Celeriac; 1 szt Leek (white part); 2 szt Bay leaf; 5 szt Allspice berries; 1 łyżeczka Black peppercorns; 2 łyżeczka Salt; 1 szt Chives (bunch); 100 g Grated horseradish (jarred); 1 szt Apple

Time

35'

+ 3h chilling

Diff.

medium

Kcal

520

/ serving

Servings

Gather 14 ingredients before cooking

Scale

Units

01 You'll need check when you have it

02 To finish last minute: ~60 min window

Step 01 of 08

Char the onion

2 szt

Halve 1 onion (2 szt), leave the skin on. Place cut-side down on a dry pan and cook over medium heat for 5-6 minutes until the surface is black. Peel the second onion and set aside.

Tip

Charred onion gives the broth a deep brown color and a faintly caramel taste. An old Austrian trick.

Step 02 of 08

Blanch the bones and meat

500 g

1200 g

Put beef marrow bones (500 g) in a large pot, cover with cold water, bring to a boil and cook for 5 minutes. Drain and rinse the bones under cold water. Do the same with beef (rump or brisket) (1200 g) — cover with cold water, boil for 2 minutes, drain, rinse.

Tip

Blanching removes blood and proteins that would cloud the broth. Skip this and your broth will be grey and murky.

Step 03 of 08

Start the broth

1200 g

500 g

2 szt

5 szt

1 łyżeczka

2 łyżeczka

Return beef (rump or brisket) (1200 g) and beef marrow bones (500 g) to the pot. Add both onion (2 szt) (charred and raw), bay leaf (2 szt), allspice berries (5 szt), black peppercorns (1 łyżeczka) and salt (2 łyżeczka). Pour in 3 liters of cold water. Bring to a boil.

Step 04 of 08

Simmer 2,5 hours

1200 g

Lower heat to minimum. The surface should barely move — no bubbling. Skim foam with a slotted spoon for the first 20 minutes. Cook beef (rump or brisket) (1200 g) with the lid ajar for 2,5 hours.

Warning

Hard boiling makes the meat dry and stringy and clouds the broth. Patience is everything here.

Step 05 of 08

Add the vegetables

3 szt

2 szt

200 g

1 szt

Peel carrot (3 szt), parsley root (2 szt) and celeriac (200 g), cut into chunky 3 cm pieces. Cut leek (white part) (1 szt) into thick rings and rinse thoroughly between layers. Add everything to the pot.

Step 06 of 08

Finish with vegetables

Continue cooking on minimum heat for 30 minutes. The meat is done when a fork slides in without resistance but a slice still holds its shape.

Step 07 of 08

Make horseradish-apple sauce

100 g

1 szt

Peel and finely grate apple (1 szt). Mix with grated horseradish (jarred) (100 g). Season with a pinch of salt. This is classic Austrian Apfelkren — it cuts the richness of the meat.

Step 08 of 08

Slice and serve

1200 g

1 szt

Lift beef (rump or brisket) (1200 g) out of the broth. Slice 1 cm thick across the grain. Strain the broth. In deep plates serve meat slices with the vegetables, pour hot broth over and sprinkle with chopped chives (bunch) (1 szt). Horseradish sauce on the side.

Tip

Slicing across the grain is critical — slice with the grain and it turns rubbery.

Bon appétit

How did it turn out?

Enjoy — now it's a matter of patience and a good table.

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