Tafelspitz (Classic Austrian Boiled Beef Recipe)

Boiled beef served with potatoes, horseradish, and apple sauce; a classic Austrian specialty.

Ingredients (Serves 4–6)

For the Beef & Broth:

• 1.2–1.5 kg beef Tafelspitz (top sirloin cap or rump cap)

• 2.5 liters water

• 2 carrots, cut into chunks

• 1 leek, sliced

• 1 celery root or stalk, chopped

• 1 onion, halved and lightly charred

• 2 bay leaves

• 8–10 black peppercorns

• 1 tsp salt

Traditional Accompaniments:

• Rösti or boiled potatoes

• Apple horseradish (Apfelkren)

• Chive sauce (Schnittlauchsauce)

• Creamed spinach

Preparation

1. Start the broth:

   • Bring water to a gentle boil in a large pot.

   • Add salt, peppercorns, bay leaves, and vegetables.

2. Cook the beef:

   • Add the beef to the simmering water (do not boil vigorously).

   • Reduce heat and simmer gently for 2.5–3 hours until fork-tender.

   • Skim impurities occasionally to keep the broth clear.

3. Rest and slice:

   • Remove beef from the broth and let rest for 10 minutes.

   • Slice thinly against the grain.

4. Serve:

   • Serve beef with hot broth ladled over.

   • Accompany with potatoes, apple horseradish, chive sauce, and spinach.

Serving Suggestions

• Serve in two courses: first the clear beef broth, then the sliced beef.

• Pair with dry Grüner Veltliner or sparkling water.

Cooking Tips

• Always add beef to already simmering water to keep it juicy.

• Gentle heat is essential—boiling will toughen the meat.

• The broth can be reused for soups like Frittatensuppe or Grießnockerlsuppe.