European · Lunch · Dinner
Tafelspitz (Austrian Boiled Beef with Broth)
Tafelspitz
Tender slices of lean beef gently simmered with root vegetables, served with the clear golden broth, boiled potatoes and a bright apple-horseradish relish. A light take on Vienna's classic Sunday dish.
- Prep
- 25 min
- Cook
- 190 min
- Total
- 215 min
- Serves
- 4
Calories come from: Carbs 36% · Fat 29% · Protein 35%
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Ingredients
For 4 servings- 1 piece (about 2.2 lb)1,000 gbeef top round or rump cap, fat trimmed to a thin layer
- 12 cups3,000 gwater
- 1 large150 gonion, halved with skin on
- 2 medium240 gcarrots, peeled and halved
- 1 medium150 gparsnip, peeled and halved
- 1 small wedge200 gceleriac, peeled and cut in chunks
- 1 medium150 gleek, cleaned and cut in thirds
- 2bay leaves
- 1 tspblack peppercorns
- 3/4 tsp5 gsalt
- 4 medium600 gwaxy potatoes, peeled
- 2 medium360 gtart apples
- 3 tbsp45 gprepared horseradish (plain, not creamed)
- 1 tbsp15 glemon juice
- 2 tbsp6 gfresh chives, finely chopped
Steps
- 1
Place the onion halves cut side down in a dry heavy pot over medium-high heat and char for about 5 minutes until deeply browned.
- 2
Add the water and bring to a boil.
- 3
Lower the beef into the boiling water, then reduce the heat to a bare simmer.
- 4
Skim off the foam that rises during the first 15 minutes.
- 5
Add the bay leaves and peppercorns, then simmer gently, partly covered, for 2 hours.
- 6
Add the carrots, parsnip, celeriac and leek and simmer for 1 more hour, until a fork slides easily into the beef.
- 7
About 25 minutes before the beef is done, cook the potatoes in a separate pot of unsalted water until tender, then drain.
- 8
Meanwhile, peel and finely grate the apples into a bowl and immediately stir in the lemon juice.
- 9
Mix the horseradish into the apple to make the Apfelkren relish.
- 10
Lift out the beef and vegetables and keep them warm under a little broth.
- 11
Strain the broth, skim off the fat from the surface and season with the salt, tasting as you go.
- 12
Slice the beef across the grain into 1 cm slices.
- 13
Serve a cup of hot broth sprinkled with chives first, then the sliced beef with the vegetables, potatoes and apple-horseradish.
Swaps, storage and make-ahead
Swaps
- Use beef brisket or chuck instead of top round or rump cap if those cuts are hard to find, trimming the fat well.
- Swap the celeriac for 2 celery stalks, added with the other vegetables.
- Replace the parsnip with an extra carrot or a small turnip.
- Make the relish with freshly grated horseradish root instead of prepared horseradish for a sharper, fresher bite.
Storage
Refrigerate the beef, vegetables and broth separately within 2 hours and use within 3 to 4 days, reheating the broth and beef until steaming hot; the strained broth can be frozen for about 3 months. The apple-horseradish relish is best eaten fresh, will darken over time, and should not be frozen, but keeps covered in the fridge for about a day.
Make ahead
Cook the beef and broth a day ahead, refrigerate the beef in some broth overnight, then lift off the set fat and gently reheat until steaming hot. Grate the apple relish shortly before serving so it stays pale and fresh.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: CelerySulphites
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (1,481 g) | Per 100 g | |
|---|---|---|
| Calories | 703 kcal | 47 kcal |
| Protein | 61.3 g | 4.1 g |
| Carbohydrates | 64 g | 4.3 g |
| of which sugars | 20.6 g | 1.4 g |
| Fiber | 12.1 g | 0.8 g |
| Fat | 22.7 g | 1.5 g |
| of which saturated | 8.4 g | 0.6 g |
| Sodium | 771 mg | 52 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
