Tafelspitz is a traditional Austrian dish made from boiled beef and served with a variety of accompaniments such as root vegetables, potatoes, and either a clear broth or a creamy sauce. It is considered one of Austria’s national dishes and is a popular menu item in traditional Viennese restaurants.
Tafelspitz is typically made from the top round cut of beef, which is first boiled in a broth made from beef bones, onion, carrots, and leeks. The meat is then sliced and served with a variety of cooked vegetables, such as carrots, turnips, parsley root, and potatoes. A clear broth made from the cooking liquid is served on the side, or a creamy sauce made from the broth and a mixture of sour cream and flour may be used as a topping.
In addition to the boiled beef and vegetables, Tafelspitz is typically accompanied by a dish of crisp-fried shredded horseradish, a staple of Austrian cuisine, and a mixture of chopped apples and chives. Some variations also include lingonberry sauce or a sauce made from sour cream, chives, and vinegar.
Tafelspitz is often served as a traditional Sunday meal and is considered a comfort food in Austria. It is a hearty and filling dish that is perfect for cold weather, and its simple ingredients and preparation make it a popular choice for home cooking as well.
Here is a basic recipe for Tafelspitz:
- 2 lbs top round beef
- 1 large onion, chopped
- 2 large carrots, chopped
- 2 leeks, sliced
- 3 quarts water
- Salt and pepper to taste
- 2 medium potatoes, peeled and diced
- 2 medium carrots, peeled and diced
- 2 medium turnips, peeled and diced
- 2 tbsp chopped parsley root
- 2 tbsp chopped chives
- 1 medium apple, peeled and grated
- 2 tbsp horseradish, grated
- 2 tbsp flour
- 1 cup sour cream
- 2 tbsp vinegar
- In a large pot, combine the beef, onion, carrots, leeks, and water. Bring to a boil, then reduce heat and simmer for 2-3 hours, or until the beef is tender.
- Remove the beef from the pot and place on a cutting board. Strain the broth and reserve.
- In a separate pot, bring the diced potatoes, carrots, and turnips to a boil in the reserved broth. Cook until tender, then drain.
- In a bowl, mix the grated apple with the chives and horseradish.
- In a saucepan, mix the flour with the sour cream and vinegar. Cook over low heat, stirring constantly, until the mixture thickens.
- Slice the beef into thin slices and serve with the cooked vegetables, apple-horseradish mixture, and sour cream sauce.
Enjoy your traditional Tafelspitz!