Tafelspitz
Tafelspitz — literally "table point" — was, according to Viennese culinary legend, the favorite dish of Emperor Franz Joseph I, who ate it almost daily for lunch at Hofburg Palace. The name refers both to the specific beef cut used and to the tradition of serving the meat directly at the table, carved by the host in front of guests, a practice associated with the court etiquette of imperial Vienna. What sets it apart from a simple boiled beef dish is treating the broth as a byproduct just as important as the meat: many Viennese restaurants serve the strained broth separately, as a first course, with thin noodles or sliced pancake strips, before bringing out the meat and vegetables as a second course. The choice of cut matters enormously — the meat needs enough fat and connective tissue to stay juicy after hours of simmering, otherwise it comes out dry and stringy.
Beef cut with a fat cap
Made with beef tri-tip or a similar cut, with a thin layer of fat left on top.
Slow-simmered in vegetable broth
The meat simmers gently for hours in a broth flavored with root vegetables, browned onion and thyme.
Broth vegetables served on the side
The carrots, leeks and celery from the broth are lifted out and served alongside, in thick slices.
Apple-horseradish sauce
Traditionally served with grated horseradish mixed with grated apple, for a tangy, sharp note.
Ingredients 4 servings
- 1.2kg beef tri-tip or brisket, with fat
- 3l water
- 2 large carrots, cut into thick chunks
- 1 leek, cut into thick chunks
- 1/2 celery root, cut into chunks
- 1 large onion, unpeeled, halved and browned in a dry pan
- 10 black peppercorns
- 3 bay leaves
- 2 sprigs thyme
- Salt to taste
- 1 horseradish root, finely grated, for the sauce
- 1 large apple, finely grated, for the sauce
- 1 tbsp sour cream, optional for the sauce
How to make it
- 1PREPARE THE BROTH: Bring the water to a boil in a large pot, add the peppercorns, bay leaves and thyme sprigs.
- 2ADD THE MEAT: Once the water boils, add the whole piece of beef and bring back to a boil, then reduce to a simmer.
- 3SKIM: Skim off the impurities that rise to the surface in the first 20 minutes.
- 4ADD THE BROWNED ONION: Add the browned onion halves directly to the pot — the skin and browned side give the broth a golden color and flavor.
- 5SIMMER SLOWLY: Let the meat simmer gently, partially covered, for 2 1/2 to 3 hours, until very tender.
- 6ADD THE VEGETABLES: About an hour before the end, add the carrots, leeks and celery root, and salt the broth.
- 7PREPARE THE SAUCE: Mix the grated horseradish with the grated apple and, optionally, a bit of sour cream, for a fresh, sharp sauce.
- 8REMOVE THE MEAT: Once tender, remove the meat from the broth and slice it thickly, against the grain.
- 9SERVE: Serve the meat in deep bowls with a little strained broth, alongside the thickly cut cooked vegetables and the apple-horseradish sauce.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
