Tafelspitz

Tafelspitz with Apple-Horseradish and Chive Sauce

Tafelspitz is a classic Viennese boiled beef dish, slow-simmered with root vegetables until fork-tender, served sliced with a fluffy apple-horseradish and a bright chive sauce. It is the dish most associated with the grand coffeehouses and Heurigen of Vienna.

Prep

20 min

Cook

180 min

Total

200 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •1200 g (2¾ lb) beef tri-tip or thick flank (triangular cut from the rump), Tafelspitz cut, if available; use a single thick piece, fat cap left on
• •2.5 l (10½ cups) cold water, enough to cover the meat by 5 cm / 2 in
• •1 large onion, unpeeled, halved, root-end charred over flame for colour and depth
• •2 g (1 tsp) black peppercorns
• •2 g (1 tsp) whole allspice
• •1 g (½ tsp) juniper berries
• •2 g (1 tsp) salt, plus more to taste
• •1 g (1 tsp) caraway seeds, lightly crushed
• •1 large carrot, peeled and cut into chunks
• •1 medium celery root (celeriac), peeled and cut into chunks, substitute 2 celery stalks if unavailable
• •1 large leek, white and pale green parts, rinsed and sliced
• •1 medium parsnip, peeled and cut into chunks
• •300 g (10½ oz) small waxy potatoes, scrubbed
• •80 g (⅔ cup) fresh horseradish, peeled and finely grated, substitute 60 g / ¼ cup prepared horseradish, well drained
• •1 medium tart apple (e.g. Granny Smith or Boskoop), peeled and grated, Boskoop is traditional in Austria
• •30 g (2 tbsp) white bread, crusts removed, soaked in milk, softens the sauce
• •60 ml (¼ cup) heavy cream, for the apple-horseradish
• •5 ml (1 tsp) lemon juice, balances the heat
• •1 pinch sugar, optional, to round the sauce
• •15 g (¼ cup) fresh chives, finely snipped
• •150 g (⅔ cup) sour cream or crème fraîche, for the chive sauce
• •10 ml (2 tsp) apple cider vinegar, for the chive sauce

Steps

1. 1 Char the cut side of the halved onion directly over a gas flame or in a dry skillet until deeply browned on one surface. This adds colour and aroma to the broth.
2. 2 Place the beef in a large, heavy pot and add the cold water. Bring slowly to a gentle simmer over medium-low heat. Skim off any grey foam that rises for the first 10 minutes so the broth stays clear.
3. 3 Add the charred onion, peppercorns, allspice, juniper, caraway, and salt. Maintain a bare, lazy simmer: small bubbles only, never a rolling boil. Simmer uncovered for 2½ to 3 hours, topping up with hot water if needed to keep the meat submerged. Doneness cue: the meat is ready when a thin skewer slides in and out of the thickest part with no resistance and an internal temperature reads 95 °C / 203 °F.
4. 4 After 90 minutes, add the carrot, celeriac, leek, parsnip, and potatoes to the pot. Continue simmering until the vegetables are tender and a knife meets no resistance, about 45 to 60 minutes more.
5. 5 Lift the beef onto a warm platter, tent loosely with foil, and let rest for 10 minutes. Remove vegetables and potatoes with a slotted spoon and keep warm. Strain the broth through a fine sieve, season to taste, and reserve for serving.
6. 6 Make the apple-horseradish sauce (Apfel-Kren): squeeze the grated apple in a clean cloth to remove excess juice, then combine the apple with the grated fresh horseradish, the soaked-and-squeezed bread, cream, lemon juice, and a pinch of sugar. Beat vigorously with a whisk until light and foamy; the texture should be airy and snowy, not wet. Taste and adjust salt and lemon. Transfer to a small bowl.
7. 7 Make the chive sauce: whisk the sour cream or crème fraîche with the apple cider vinegar and a pinch of salt, then fold in most of the chives, saving a little for garnish.
8. 8 Carve the beef across the grain into 5 mm / ¼-inch slices. Arrange on warmed plates with the root vegetables and potatoes alongside. Spoon a little of the hot broth around (not over) the meat.
9. 9 Serve immediately with a small mound of the whipped apple-horseradish, a spoonful of chive sauce, a final scatter of chives, and extra strained broth in a jug on the table.