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Tafelspitz
Tafelspitz: Viennese simmered beef with apple-horseradish, chive sauce and roast potatoes
Tafelspitz is Vienna's grand Sunday lunch, the dish the old Beisl taverns and the city's famous beef restaurants built their names on. A whole piece of beef top rump is barely simmered with root vegetables for hours, then served in three acts: first the clear golden broth, then the sliced beef with crisp roast potatoes, sharp Apfelkren (grated apple and horseradish) and a cool chive sauce. Keep any leftover broth for Grießnockerlsuppe or Frittatensuppe. Chef's tip: never let the pot bubble; a slow tremble keeps the meat juicy and the broth clear.
- Total time
- 210 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the beef and broth
For the Apfelkren
For the chive sauce
For the potatoes
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Method
0/8 doneStep 1: Char the cut sides of the 1 onion, halved, unpeeled in a dry pan over a high heat for 5 minutes until black; it colours the broth gold.
5 minStep 2: Bring the 14 ½ cups cold water to the boil in a large pot with the 1 ⅛ lb beef marrow bones. Add the 3 ⅓ lb beef top rump (Tafelspitz cut) or silverside, fat cap on, so the outside seals, then turn the heat down until the surface barely trembles. Skim off the grey foam for the first 15 minutes.
20 minStep 3: Add the onion, 10 black peppercorns and 2 bay leaves and simmer very gently, uncovered or with the lid ajar, for 2 hours. Common mistake: a rolling boil, which clouds the broth and toughens the meat.
120 minStep 4: Add the 2 carrots, 5 ½ oz celeriac, 1 parsley root or parsnip and 1 leek and simmer 40–60 minutes more, until a skewer slides into the beef with little resistance. Season the broth with the 2 tsp salt.
50 minStep 5: Meanwhile make the Apfelkren: finely grate the 2 tart apples and 1 ⅜ oz fresh horseradish root into a bowl, then stir in the 1 tbsp lemon juice and 1 pinch sugar at once so the apple stays pale.
5 minStep 6: For the chive sauce, separate the 3 eggs, hard-boiled. Mash the yolks with the 1 tsp mild mustard and 1 tbsp white wine vinegar, then whisk in the ½ cup sunflower oil a little at a time until thick. Thin with 3 tbsp cooled beef broth from the pot, then stir in the chopped egg whites and 1 bunch chives.
8 minStep 7: Heat the 4 tbsp vegetable oil in a large pan over a medium-high heat and fry the 2 lb waxy potatoes, boiled in skins and cooled for 15 minutes, turning, until crisp and brown. Season with 1 tsp salt.
15 minStep 8: Lift out the beef and slice it across the grain, 1 cm thick. Strain the broth and serve it first with 2 tbsp chopped chives, then the beef moistened with a ladle of broth, with the potatoes, Apfelkren and chive sauce.
5 min
Nutrition per serving
- Calories
- 640 kcal
- Protein
- 56 g
- Carbs
- 30 g
- Fat
- 32 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tafelspitz take?
- About 210 minutes in total: 30 minutes to prepare and 180 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion, halved, unpeeled?
- 2 shallots per onion.
- What can I use instead of carrots?
- Parsnip or sweet potato, same weight.
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