Traditional Austrian Tafelspitz Recipe: A Culinary Journey to Vienna

Ingredients

  • 2.5 kg beef (preferably from the rump)
  • 1 large onion
  • 4 carrots
  • 4 leeks
  • 1 small celery root
  • 1 bouquet garni (parsley, thyme, bay leaf)
  • 10 whole peppercorns
  • 2 whole cloves
  • 2 cloves of garlic
  • 2 tsp salt
  • Water to cover
  • Chopped chives for garnish

Steps and instructions

  1. Prepare the beef by rinsing it under cold water and patting it dry with a paper towel.
  2. Halve the onion and place it, cut-side down, in a large, heavy pot over medium heat. Cook until it is well browned.
  3. Add the beef to the pot with the onion. Cover with cold water and bring to a boil over high heat.
  4. While the water is coming to a boil, peel and chop the carrots, leeks, and celery root.
  5. When the water comes to a boil, reduce the heat to low and skim off any foam that rises to the surface.
  6. Add the chopped vegetables, bouquet garni, peppercorns, cloves, garlic, and salt to the pot.
  7. Cover the pot and simmer for about 3 hours, or until the beef is tender.
  8. Remove the beef from the pot and let it rest for a few minutes before slicing it against the grain.
  9. Serve the Tafelspitz hot, garnished with chopped chives.

Tools for making

  • Large, heavy pot - A pot with a thick base and large capacity to accommodate the beef and vegetables.
  • Knife - A sharp knife for preparing the vegetables and slicing the cooked beef.
  • Cutting board - A sturdy cutting board for chopping the vegetables and resting the cooked beef.
  • Paper towel - To pat the beef dry before cooking.
  • Skimmer - A utensil used to skim off any foam that rises to the surface during cooking.
  • Tongs - Long-handled tongs for safely handling the hot beef while slicing.
  • Platter - A large platter or serving dish to arrange and serve the sliced Tafelspitz.
  • Bowls - Bowls for serving the cooked vegetables and broth alongside the beef.
  • Chopping board - A separate chopping board for chopping the chives for garnish.
  • Soup ladle - A ladle to portion out the flavorful broth for serving.

Recipe variations

  • Use different cuts of beef such as sirloin or tenderloin.
  • Add additional vegetables like parsnips or turnips to the cooking pot.
  • Experiment with different herbs and spices for the bouquet garni, such as rosemary or marjoram.
  • Serve the Tafelspitz with different sauces like horseradish sauce or mustard sauce.
  • Try adding a splash of red wine or beef broth to the cooking liquid for added flavor.
  • For a vegetarian version, substitute the beef with firm tofu or seitan and adjust the cooking time accordingly.
  • Serve the Tafelspitz with traditional side dishes like boiled potatoes or spaetzle.
  • Add a touch of acidity by squeezing lemon juice over the sliced beef before serving.
  • For a gluten-free option, use a gluten-free flour or cornstarch to thicken the cooking liquid.
  • Add a twist by serving the Tafelspitz with sautéed mushrooms or caramelized onions.

Recipe overview

Tafelspitz is a traditional Austrian dish that is renowned for its tender and flavorful beef, simmered to perfection in a hearty broth of aromatic vegetables and spices. This recipe, which serves 6-8 people, involves slow cooking a piece of beef, preferably from the rump, alongside a medley of root vegetables, garlic, and a bouquet garni. The result is a succulent piece of meat that slides off the bone, ready to be served hot, ideally garnished with chopped chives. While it does require a bit of patience due to its slow cooking time of about 3 hours, it's an easy and straightforward dish to prepare. The recipe promises a comforting and hearty meal that's well worth the wait!

Common questions

  1. What cut of beef is best for Tafelspitz?
    Preferably, use beef from the rump for Tafelspitz.
  2. How long does it take to cook Tafelspitz?
    Tafelspitz should be simmered for about 3 hours, or until the beef is tender.
  3. How should I garnish Tafelspitz?
    Tafelspitz is traditionally garnished with chopped chives.
  4. What should I serve with Tafelspitz?
    Tafelspitz is often served with boiled potatoes, horseradish sauce, and apple-horseradish sauce.
  5. Can I make Tafelspitz in advance?
    Yes, you can make Tafelspitz in advance. It actually tastes even better the next day as the flavors have time to develop.
  6. Can I freeze Tafelspitz?
    Yes, you can freeze Tafelspitz. After cooking, let it cool completely, wrap it tightly in plastic wrap or aluminum foil, and store it in the freezer for up to 3 months.

Serving dishes and utensils

  • Large, heavy pot - A large and heavy pot is necessary to cook the Tafelspitz, as it can hold a large volume of water and ingredients.
  • Knife - A sharp knife is essential for slicing the cooked beef against the grain, ensuring tender and easy-to-eat pieces.
  • Cutting board - A sturdy cutting board provides a stable surface for chopping vegetables and preparing the Tafelspitz.
  • Slotted spoon - A slotted spoon helps to remove any foam or impurities that rise to the surface while simmering the Tafelspitz.
  • Tongs - Tongs are useful for handling the large piece of cooked beef when removing it from the pot.
  • Serving platter - A serving platter is needed to present the sliced Tafelspitz in an appealing way.
  • Soup bowls - Individual soup bowls are ideal for serving the Tafelspitz, along with some of the flavorful broth and vegetables.

Origin stories

Tafelspitz, the Viennese name for the cut of beef known as the top round, is the national dish of Austria and was a favorite of Emperor Franz Joseph I. The Emperor enjoyed Tafelspitz so much that it was regularly on the menu at the Imperial Court in Vienna. The dish epitomizes the culinary tradition of the former Habsburg Empire, with its rich, meat-centric cuisine. Its simplicity hides a symphony of flavors, making it a beloved classic across the generations. Today, it still graces the tables of Austrian homes and upscale Viennese restaurants alike, a testament to its enduring appeal.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.