Tafelspitz: Viennese Boiled Beef
Austria's iconic boiled beef with root vegetables, served with horseradish cream and apple-horseradish sauce. Tender, aromatic, and deeply satisfying—the soul of Viennese home cooking.
- Total time
- 90 min
- Servings
- 4
- Calories
- 520
- Protein
- 58g
Ingredients
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Open the appInstructions
Step 1
Pat beef dry with paper towels. Season generously on all sides with salt and pepper.
Step 2
Prepare carrots, celery, parsnips, and halved onion; set aside.
Step 3
Heat a large heavy pot over medium-high until very hot, ~2 minutes.
Step 4
Sear beef on all sides without moving until deeply browned, ~3 minutes per side.
Step 5
Pour in broth; bring to a boil. Skim gray foam from the surface with a spoon.
Step 6
Add onion, thyme, bay leaves, and peppercorns. Reduce heat to low.
Step 7
Cover and simmer gently 60 minutes. Beef should be very tender but not falling apart.
Step 8
Add carrots, celery, and parsnips. Simmer covered until vegetables are tender, ~20 minutes.
Step 9
Stir grated apple into horseradish cream. Season with salt and pepper to taste.
Step 10
Lift beef onto a cutting board; rest 5 minutes. Slice against the grain into half-inch slices.
Step 11
Arrange beef and vegetables on a platter. Ladle broth over the top.
Step 12
Serve hot with horseradish-apple cream on the side.
Tools you’ll need
- 12-inch heavy pot with lid
- cutting board
- sharp knife
- wooden spoon
- meat thermometer (optional but helpful)
- serving platter
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