Tafelspitz — Print Recipe — The Culinary Codex

Austria's national beef dish — prime cuts of beef simmered gently with root vegetables and marrow bones, served sliced with apple-horseradish cream and chive sauce.

Ingredients

1.2kg beef top sirloin cap (tafelspitz cut)
2 marrow bones
2 carrots
2 parsnips
1 celeriac, quartered
1 leek
1 onion, halved and charred
6 peppercorns
2 bay leaves
Salt
Fresh chives
Horseradish root

Instructions

1 Place marrow bones in a large pot of cold salted water. Bring to a boil, skim thoroughly.
2 Add the beef in one piece, return to a gentle simmer. Skim again.
3 After 1 hour, add carrots, parsnips, celeriac, leek, charred onion, peppercorns, and bay leaves.
4 Simmer gently for another 1.5-2 hours until beef is fork-tender but not falling apart.
5 Remove beef, slice against the grain. Arrange on a warm platter with the vegetables.
6 Serve with apple-horseradish cream, chive sauce, and roasted potatoes. Ladle a little broth over the meat.

Did You Know?

Emperor Franz Joseph I ate Tafelspitz nearly every day — it was his absolute favorite dish, served at the imperial table with meticulous ceremony.