Austrian Tafelspitz Recipe
Tafelspitz is a traditional Austrian dish made with beef or veal simmered in broth and served alongside vegetables, minced apples, and horseradish. Cooking the meat at a low temperature ensures it absorbs the rich flavors of the broth, resulting in tender, flavorful meat.
Ingredients
- Water – 3 quarts
- Standing rump/top round beef (alternatively, topside beef) – 1.5 lbs
- Beef bones (Optional) – 1-2
- Onion (cut in half with skin still on) – 1
- Carrots (peeled and chopped) – 3
- Celery sticks (chopped) – 2
- Thyme – 1 tsp
- Parsley – 1 tsp
- Bay leaves – 2
- Salt – to taste
- Horseradish to serve (Optional)
- Roasted potatoes to serve (Optional)
Instructions
- Preheat your oven at 280°F.
- Wash the meat and bones.
- Fry the onion halves face down in a saucepan for 3-5 minutes until the bottoms begin to brown.
- Next, add the water to the saucepan and bring to a boil.
- Add in the vegetables and herbs, followed by the meat and cook until it softens, for approximately 2-3 hours. You may need to add more water if necessary.
- Skim off and discard any fat that builds up on the top of the water.
- After at least 2 hours, season the water generously with salt.
- Check that the meat is cooked through, remove it from the liquid and serve on a warm plate.
- (Optional) Serve with horseradish and roast potatoes on the side. You can also serve the stock in a bowl on the side.
Nutrition
Calories: 948kcalCarbohydrates: 24gProtein: 118gFat: 42gSaturated Fat: 15gCholesterol: 343mgSodium: 845mgFiber: 5gSugar: 7g
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