Entree: Austria – Salzburg & Alpine Austria – Tafelspitz (Classic Viennese boiled beef served in a clear aromatic broth with root vegetables and traditional condiments)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs 30 min

Additional 10 min

Total 3 hrs

Ingredients

- 2.5 lb (1.1 kg) beef rump (Tafelspitz), trimmed
- 10 cups (2.4 L) cold water
- 1 large onion, unpeeled and halved
- 3 carrots, peeled and halved
- 2 parsnips, peeled and halved
- 1 small celeriac (celery root), approx. 8 oz (225 g), peeled and cut into chunks
- 1 leek (white part only), cleaned and cut into large pieces
- 1 bay leaf
- 6 whole black peppercorns
- 2 tsp (10 g) kosher salt, plus more to taste
- 1.5 lb (700 g) small Yukon Gold or new potatoes, scrubbed (for serving)
- 1 apple, peeled and finely grated (for Apfelkren)
- 2 tbsp (30 ml) white wine vinegar (for Apfelkren)
- 2 tbsp (30 g) prepared horseradish or 2 tbsp (15 g) fresh grated horseradish, adjusted to heat preference (for Apfelkren)
- 1/4 cup (60 ml) sour cream (for Apfelkren)
- 1/2 cup (120 ml) sour cream (for chive sauce)
- 3 tbsp (45 ml) heavy cream (for chive sauce)
- 3 tbsp (15 g) fresh chives, finely chopped (for chive sauce)
- 2 tbsp (30 g) unsalted butter (optional, for finishing potatoes and vegetables)
- Fresh parsley for garnish

Instructions

1. Place the beef in a large stockpot and cover with 10 cups (2.4 L) cold water. Add the halved unpeeled onion, carrots, parsnips, celeriac, leek, bay leaf, peppercorns and 2 tsp (10 g) salt.
2. Bring to a gentle simmer over medium heat. Skim any foam that rises, reduce heat to low to maintain a bare simmer, cover partially and cook gently for 2 to 2½ hours, or until the beef is fork-tender.
3. While the beef cooks, place the potatoes in a separate pot, cover with cold water, add a pinch of salt and simmer until tender, about 15–20 minutes. Drain and toss with 2 tbsp (30 g) butter if desired; keep warm.
4. When the beef is tender, remove it from the broth onto a cutting board and keep covered to rest. Strain the broth through a fine sieve and return clear broth to the pot; skim any excess fat and keep the broth hot for serving.
5. For Apfelkren (apple-horseradish): combine the grated apple, 2 tbsp (30 ml) white wine vinegar, 2 tbsp (30 g) prepared or 2 tbsp (15 g) fresh grated horseradish and 1/4 cup (60 ml) sour cream. Stir and season to taste with salt; chill briefly so flavors meld.
6. For the chive sauce: whisk together 1/2 cup (120 ml) sour cream, 3 tbsp (45 ml) heavy cream and 3 tbsp (15 g) finely chopped chives; season with salt and pepper and refrigerate until serving.
7. Slice the rested beef crosswise against the grain into thick slices. Reheat slices briefly in the hot strained broth just before serving, or ladle hot broth over them.
8. To serve, place slices of Tafelspitz on warm plates with boiled potatoes and some of the cooked root vegetables from the broth. Spoon hot clear broth into bowls on the side and offer Apfelkren and chive sauce alongside. Garnish with chopped parsley.