Tafelspitz is a cherished Austrian dish, famously known as one of Emperor Franz Joseph I’s favorite meals. The recipe features a prime cut of beef, typically taken from the sirloin or tri-tip, which is carefully simmered in a well-seasoned broth with root vegetables like carrots, leeks, and onions, as well as a bouquet garni of fresh herbs like parsley, thyme, and bay leaves. The slow-cooking process ensures that the meat becomes remarkably tender and infused with the delicate flavors of the aromatic ingredients.
Once cooked, the Tafelspitz is thinly sliced and traditionally served with accompaniments like creamy horseradish sauce, applesauce, and chive sauce. For a complete dining experience, pair it with sides such as roasted potatoes, sautéed spinach, or Austrian potato salad. Tafelspitz is a delightful, elegant meal that captures the essence of Austrian comfort food while providing a sophisticated culinary experience.
Ingredients
- 3.5 lb Beef, topside, brisket chuck beef or rump
- 1/2 Leek
- 1 whole Onion
- 2 whole Bay leaves
- 7 Peppercorns
- Salt
- Beef bones
Horseradish Sauce
- 2 large Bramley Apples peeled, cored, and diced
- 3 whole Cloves
- 3 tbsp Sugar
- 1 whole Lemon juice
- 2 tbsp horseradish finely grated
- 2 cups Beef Stock
- 2 cups Heavy Cream
Instructions
- To prepare the onions, start by halving them. Next, heat a pan without adding any fat. Place the cut surface of the onions on the pan and cook them until they turn a rich, golden brown color.
- In a large pot, pour 3 liters of water. Add the vegetables, leek, onion halves, bay leaves, and peppercorns to the pot. Bring the mixture to a boil.
- Once the vegetables, leek, onion halves, bay leaves, and peppercorns have been added to the pot and brought to a boil, it's time to introduce the meat and bones. Place them into the pot and allow them to cook until they become tender. It's important to maintain a gentle simmer, rather than a vigorous boiling, for optimal results.
- Allow the ingredients to cook for approximately 3 hours. During this time, keep an eye on the water level and add more as needed. Additionally, make sure to skim off any foam that may accumulate on the surface of the mixture.
- After approximately 2 hours of cooking, season the mixture generously with salt. However, it's important to add the salt at this stage and not earlier. Once the meat has reached the desired level of tenderness, carefully remove it from the pot and keep it warm by placing it in a portion of the stock from the boiling liquid. Next, strain the remaining stock and set it aside for later use in preparing the horseradish sauce.
Horseradish Sauce
- In a pan, combine the apples, cloves, sugar, and approximately 1 cup of the reserved stock. Cook the mixture over gentle heat, stirring occasionally, until the apples have softened to the desired texture.
- After the apples have softened, carefully remove the cloves from the cooked mixture. Then, utilize a stick blender to thoroughly blend the apples into the stock, creating a smooth and consistent mixture.
- Incorporate the remaining stock, horseradish, cream, and lemon juice into the blended apple mixture. Stir well to combine all the ingredients. Finally, season with salt and pepper to taste, ensuring the flavors are balanced to your preference.
