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Tafelspitz

Name: Tafelspitz
Total time: 210 min
Yield: Serves 4
Cuisine: Austria
Ingredients: 1kg (leg, in one piece) Beef; 2 Carrot; 1 Celery; 1 Onion; 1 Green Onion (Long); 2 Bay leaf; 1 tsp (whole) Black Pepper; 2 tsp Salt; 1 Apples; 2 tsp Wasabi; 1 tsp Lemon juice; To taste Green Onion

Main Dish

⏱ 210 min

👥 Serves 4

Difficulty ⭐⭐

Beef simmered slowly with aromatic vegetables, the broth and meat enjoyed separately — Vienna's traditional boiled beef.

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📖 The Story Behind This Dish

Tafelspitz refers to the tip of the beef rump, and it's also the name of the dish in which this cut is simmered quietly for hours with root vegetables. Known as a favorite of Emperor Franz Joseph I, it's brought to the table in its pot at Vienna's grand restaurants. The etiquette is to drink the broth first, then eat the meat with apfelkren, a sauce of grated apple and horseradish.

🌆 Where it's eaten: At a long-established Viennese restaurant, the waiter ladles broth from a copper pot of tafelspitz, and diners spread bone marrow on bread.

🥕 Ingredients (serves 4)

Beef 1kg (leg, in one piece)
Carrot 2
Celery 1
Onion 1
Green Onion (Long) 1
Bay leaf 2
Black Pepper 1 tsp (whole)
Salt 2 tsp
Apples 1
Wasabi 2 tsp
Lemon juice 1 tsp
Green Onion To taste

👩‍🍳 Instructions

Halve the onion crosswise and char the cut sides in a frying pan until black (this gives the broth color and depth).
Bring plenty of water to a boil in a pot, add the beef, and skim off the scum.
Add the charred onion, carrot, celery, leek, bay leaf, and peppercorns and simmer on the lowest heat for 2½–3 hours.
Season with salt. Mix grated apple with horseradish and lemon juice to make the sauce.
Slice the meat against the grain 1cm thick and plate with the vegetables.
Pour over the broth, scatter with green onion, and serve with the apple sauce.

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