🇦🇹 Austria recipe
Tafelspitz
Tafelspitz, meaning the tip of the table, was Emperor Franz Joseph's favorite dish, and it remains the pinnacle of Viennese boiled beef cookery. A prime cut of beef rump is gently simmered for hours with root vegetables and bone marrow until supremely tender, then sliced against the grain and served in its fragrant broth with apple-horseradish sauce, creamed chive sauce, and roasted potatoes.
Prep30 mins
Cook3 hrs
Serves6
Difficultymedium
Ingredients
- 1.2kg beef tri-tip or rump cap (Tafelspitz cut), in one piece
- 500g beef bones with marrow
- 2 large onions, halved and charred cut-side down in a dry pan
- 3 large carrots, peeled and cut into chunks
- 2 parsnips, peeled and cut into chunks
- 1 celeriac (about 300g), peeled and quartered
- 2 leeks, cleaned and cut into large pieces
- 1 small bunch of fresh flat-leaf parsley
- 8 whole black peppercorns
- 2 bay leaves
- Salt to taste
- For apple-horseradish sauce: 2 tart apples peeled and grated, 3 tablespoons freshly grated horseradish, 1 tablespoon lemon juice, 1 teaspoon sugar, pinch of salt
- For chive cream sauce: 200ml sour cream, 3 tablespoons chopped fresh chives, 1 teaspoon Dijon mustard, salt and white pepper
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 390
- Protein
- 44 g
- Carbs
- 8 g
- Fat
- 14 g
