Entree: Austria – Central Culinary Region – Tafelspitz (Boiled Beef in Broth)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs 40 min

Additional 10 min

Total 3 hrs

Ingredients

- 3.5 lb (1.6 kg) beef rump or top round, bone-in
- 12 cups (2.8 L) cold water
- 2 large onions, halved and charred on the cut side
- 3 medium carrots, peeled and halved
- 2 parsley roots (or large parsnips), about 8 oz (225 g) total, peeled and halved
- 8 oz (225 g) celeriac (celery root), peeled and cut into chunks
- 1 leek, white and light green parts only, washed and halved
- 2 bay leaves
- 2 tsp (4 g) whole black peppercorns
- 1.5 tbsp (22 g) kosher salt, plus more to taste
- 1/4 cup (15 g) fresh parsley, chopped (for garnish)
- 1 lb (450 g) small waxy potatoes, scrubbed

Apfelkren (apple-horseradish)
- 3 tbsp (30 g) fresh grated horseradish
- 1 small tart apple, peeled and grated, about 4 oz (115 g)
- 3 tbsp (45 ml) white wine vinegar
- 1 tsp (4 g) sugar
- Pinch of salt

Chive cream sauce (Schnittlauchsauce)
- 1/2 cup (120 g) sour cream
- 3 tbsp (15 g) finely chopped chives
- 1 tbsp (15 ml) lemon juice
- Salt and freshly ground black pepper to taste

Optional: roasted beef marrow
- 2 beef marrow bones, approx. 6 oz (170 g) total

Instructions

1. Rinse the beef and place it in a large soup pot. Add the cold water to cover the beef completely.
2. Add the charred onions, carrots, parsley root, celeriac, leek, bay leaves, and peppercorns. Bring to a gentle simmer over medium heat, skimming any foam that rises to the surface.
3. Reduce heat to low so the broth barely simmers. Partially cover and simmer gently for 2 to 2 1/2 hours, or until the meat is very tender when tested with a fork. Add salt about halfway through cooking and adjust near the end.
4. While the beef cooks, prepare the Apfelkren: mix the grated horseradish and grated apple with the vinegar, sugar, and a pinch of salt. Adjust to taste and refrigerate until serving.
5. Make the chive cream: combine sour cream, chopped chives, lemon juice, and season with salt and pepper; chill until ready to serve.
6. About 20–25 minutes before the beef is done, add the small potatoes to the simmering broth to cook through.
7. If using marrow, roast marrow bones at 450°F (230°C) for 10–12 minutes until the marrow is soft and slightly bubbling.
8. Remove the beef from the broth and let rest 10 minutes. Strain the broth and keep hot for serving as a clear starter or to spoon with the beef.
9. Slice the beef across the grain into thin slices and arrange on a platter with boiled potatoes. Serve with Apfelkren and chive cream on the side; garnish with chopped parsley and offer hot strained broth separately.