Entree: Austria – Vienna – Tafelspitz (Boiled beef in a clear aromatic broth served with root vegetables and horseradish-based sauces)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 hrs 30 min

Additional 10 min

Total 3 hrs 5 min

Ingredients

- 3.5 lb (1.6 kg) bone-in beef rump roast or top round, trimmed of excess fat
- 1 gal (3.8 L) cold water
- 2 large yellow onions, halved and charred on cut side (about 10 oz / 300 g)
- 3 medium carrots, peeled and halved (about 10 oz / 300 g)
- 2 parsnips, peeled and halved (about 8 oz / 225 g)
- 1 small celeriac (celery root), peeled and cut into large chunks, about 10 oz (300 g)
- 1 leek, white and light green parts only, halved lengthwise and rinsed (about 6 oz / 175 g)
- 4 cloves garlic, smashed
- 3 bay leaves
- 1 tbsp (15 ml) whole black peppercorns
- 6 whole allspice berries
- 1 tsp (5 ml) whole cloves
- 2 tsp (10 ml) kosher salt, plus more to taste
- 8 small waxy potatoes, boiled (about 2 lb / 900 g)
- 1 beef marrow bone or 4 oz (115 g) beef marrow (optional, for richer broth)
- 1 tbsp (15 ml) white wine vinegar (for serving, optional)
Apfelkren (apple-horseradish sauce)
- 1 cup (240 g) coarsely grated fresh horseradish root, packed
- 1 medium tart apple (e.g., Granny Smith), peeled and coarsely grated, about 6 oz (170 g)
- 4 tbsp (60 ml) apple cider vinegar
- 1 tsp (5 ml) sugar
- 1/2 tsp (2.5 ml) kosher salt
- 2 tbsp (30 ml) heavy cream or sour cream (optional, to mellow)
Chive-Sour Cream Sauce
- 1 cup (240 g) sour cream
- 2 tbsp (8 g) finely snipped fresh chives
- 1 tsp (5 ml) lemon juice
- Salt and white pepper to taste

Instructions

1. Place the beef roast and marrow bone (if using) in a large stockpot and cover with cold water. Slowly bring to a gentle simmer over medium heat, skimming foam frequently until the broth runs clear.
2. Add the charred onions, carrots, parsnips, celeriac, leek, garlic, bay leaves, peppercorns, allspice and cloves. Reduce heat to maintain a very gentle simmer. Partially cover and cook until the beef is tender when pierced, about 2 to 2 1/2 hours.
3. About 30 minutes before the beef is done, add the potatoes to a separate pot of salted water and cook until tender; drain and keep warm.
4. When the beef is fork-tender, remove the roast to a cutting board and let rest 10 minutes. Strain the cooking liquid through a fine sieve and reserve as consommé; adjust seasoning with salt and a little white wine vinegar if desired.
5. Thinly slice the beef against the grain into 1/4-inch slices. Warm slices briefly in some reheated strained broth if desired.
6. Make the Apfelkren: combine grated horseradish, grated apple, apple cider vinegar, sugar, salt and cream (if using). Taste and adjust sweetness or acidity so the mixture is bright and balanced.
7. Make the chive sauce: stir together sour cream, chives, lemon juice, salt and white pepper; chill until serving.
8. To serve: present sliced Tafelspitz with a ladle of clear consommé, boiled potatoes, Apfelkren and chive-sour cream sauce at the table. Guests spoon sauce over slices or dip as preferred.