Tafelspitz
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The Tale of Tafelspitz
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Tafelspitz, boiled beef served with its broth and horseradish or apple sauce, was closely associated with the Habsburg imperial court in Vienna; Emperor Franz Joseph I was reportedly a devoted fan. It remains one of the defining dishes of Viennese bourgeois cooking today.
Ingredients
Scale:· 6 servings
- 3 lbs beef top round or rump, whole piece
- Marrow bones
- 1 onion, halved and charred
- 2 carrots
- 1 leek
- 1 celery root, chunked
- Peppercorns and bay leaf
- Chive sauce and apple-horseradish, for serving
Instructions
- 1Simmer marrow bones in water, skimming well, then add the charred onion, peppercorns, and bay leaf.
- 2Add the beef and simmer gently, never boiling hard, for about 2 hours.
- 3Add carrots, leek, and celery root, and continue simmering 45 minutes until the beef is very tender.
- 4Remove beef and let it rest briefly in a little broth to stay moist.
- 5Slice the beef thinly across the grain.
- 6Serve in shallow bowls with broth, vegetables, chive sauce, and apple-horseradish.
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