Classic Tafelspitz - National Dish of Austria
Tafelspitz is a classic Austrian preparation of tender, simmered beef, traditionally accompanied by horseradish sauce and chives.
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Instructions
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Place washed tri-tip, marrow bones, peeled and 1-inch-chunked half carrots, turnips, celeriac, and spices (no salt) into a large pot; cover with water and begin heating to a boil.
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Halve an onion; brown cut sides in a hot, ungreased pan until nearly black, then add to the pot.
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Once boiling, skim foam, then reduce heat and simmer for 2-3 hours until meat is fork-tender.
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Remove meat and bones; strain the broth, discarding cooked vegetables and spices.
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Return meat to the broth; add the remaining, smaller-cut vegetables and simmer for 30-60 minutes until tender.
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Season the broth with salt just before serving.
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Serve broth, marrow bones, and vegetables, optionally with noodles, pancake strips, or rice.
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Slice meat thinly against the grain; serve with Chive Sauce and Horseradish Sauce.
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Prepare Chive Sauce by combining sour cream with chives; season to taste.
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Prepare Horseradish Sauce by mixing grated fresh horseradish into unsweetened, softly whipped cream; season with salt.