Tafelspitz
A classic Austrian dish of tender boiled beef with root vegetables. The meat simmers in an aromatic broth for several hours until it becomes as soft as butter, while the broth itself becomes the base for soup with traditional garnishes.
Ingredients
- 1500 g Beef brisket
- 1 pcs Carrots
- 1 pcs Celeriac
- 2 pcs Parsnip
- 1 bunch Parsley
- 0.5 pcs Leek
- 1 pcs Onion
- 2 pcs Bay leaf
- 5 pcs Peppercorns
- 1 pinch Salt
Instructions
- Cut an unpeeled onion in half crosswise. On a dry skillet (without oil), sear the cut sides of the onion until they turn a deep golden brown.
- Pour approximately 3 liters of water into a large pot. Add the root vegetables, leek, onion halves, bay leaves, and peppercorns. Bring to a boil.
- Add the rinsed meat and bones to the boiling broth. Reduce the heat and simmer gently for 2.5–3 hours until the meat is completely tender. As it cooks, add water as needed and skim the foam from the surface.
- After 2 hours of cooking, season the broth with salt. Continue cooking until the meat is completely done.
- When the meat is tender, remove it from the pot and keep it warm, submerged in a portion of the hot broth. Season the remaining broth with salt to taste and strain if desired. Serve as the first course with semolina dumplings or Austrian frittaten (sliced pancakes), sprinkled with fresh chopped chives.
- Slice the cooked beef diagonally into thin pieces and arrange on preheated plates. Serve with baked potatoes, horseradish bread, green beans in dill sauce, or creamed spinach sauce with chives. If serving the root vegetables separately, cook them in a separate pot until al dente.