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Austrian Tafelspitz sliced with root vegetables, broth, chive sauce, and apple horseradish.

Austrian Tafelspitz

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Viennese boiled beef with root vegetables, clear broth, chive sauce, and apple horseradish.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Resting 15 minutes
Total Time 3 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Austrian, Viennese
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Beef and Broth
  • 3 lb top sirloin cap or brisket one intact piece with a thin fat cap
  • 12 cups cold water
  • 1 large yellow onion halved, unpeeled
  • 4 medium carrots peeled
  • 2 medium leeks cleaned and cut into lengths
  • 8 oz celeriac peeled and cut into wedges
  • 1 tbsp black peppercorns
  • 2 whole bay leaves
  • 1 tbsp fine salt plus more to taste
Chive Sauce
  • 1 cup sour cream
  • 1/4 cup finely chopped chives
  • 1 tbsp lemon juice
  • 1/4 tsp fine salt
Apple Horseradish
  • 1 medium tart apple peeled and finely grated
  • 3 tbsp prepared horseradish
  • 1 tbsp apple cider vinegar

Equipment

  • Large stockpot
  • Fine-mesh skimmer
  • Chef's knife
  • Cutting board

Method
 

Build the Broth:
  1. Char the onion cut sides in the dry stockpot until deeply browned. Add water, peppercorns, bay leaves, and the beef.
  2. Bring just to a simmer, skim carefully, and cook uncovered at the gentlest simmer for 90 minutes.
Cook the Vegetables:
  1. Add carrots, leeks, celeriac, and salt. Continue simmering for 45 to 60 minutes until the beef is tender but still sliceable.
  2. Lift out the beef and rest it for 15 minutes. Strain the broth and keep the vegetables warm.
Finish and Serve:
  1. Stir together the chive sauce ingredients. Mix the grated apple, horseradish, and vinegar separately.
  2. Slice the beef across the grain and serve with a little broth, vegetables, chive sauce, and apple horseradish.

Nutrition

Calories: 520kcalCarbohydrates: 18gProtein: 48gFat: 28gSaturated Fat: 11gCholesterol: 155mgSodium: 920mgFiber: 4gSugar: 8g

Notes

  • Keep the broth below a boil so the meat stays tender and the liquid remains clear.
  • Refrigerate beef in strained broth for up to three days; slice only what you plan to serve.