Tafelspitz
Tafelspitz is a classic Austrian dish featuring tender boiled beef, traditionally served with root vegetables and a rich broth. This comforting meal is perfect for family gatherings or a special Sunday dinner.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Bring enough water to cover the beef to a boil in a large pot, then lower in the tafelspitz cut with its fat cap intact.
- 2
Once boiling, skim off any foam that forms on the surface. Add 2 tablespoons of salt to the pot along with 1 teaspoon of black peppercorns.
- 3
Halve and brown the onion cut-side down in a dry pan, then add it with the carrots, parsnip, celery, and leek.
- 4
Place the bouquet garni into the pot, making sure it's submerged. Reduce the heat to a simmer, cover, and cook for about 2 hours, or until the beef is tender.
- 5
Keep the liquid only barely trembling and skim occasionally; add hot water if needed to keep the meat covered.
- 6
Once the beef is tender, remove it from the pot and let it rest for 10 minutes. Strain the broth through a fine sieve to remove the vegetables and herbs, retaining the liquid.
- 7
Slice the beef across the grain and moisten it with strained broth. Serve with the cooked root vegetables, apple-horseradish sauce, and chive sauce.
Cook notes
Tips
For extra flavor, allow the beef to cool in the broth before slicing.
Serve with homemade horseradish for a traditional touch.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store leftover Tafelspitz in the refrigerator for up to 3 days.
- To freeze, wrap the sliced beef tightly in foil or freezer bags and freeze the broth separately.
Substitutions
- Swap top round for brisket if unavailable.
- Use vegetable broth instead of beef broth for a lighter option.
What to Serve With
- Boiled potatoes
- Apple sauce
- Horseradish sauce
Common Mistakes
- Not skimming the broth can result in a cloudy soup.
- Overcooking the beef can make it tough instead of tender.
Recipe FAQ
What type of beef is best for Tafelspitz?
The best cuts are typically top round or sirloin, which become tender when boiled.
Can I make Tafelspitz ahead of time?
Yes, Tafelspitz can be made a day in advance. Store the broth and meat separately in the refrigerator.
What is served with Tafelspitz?
Traditionally, Tafelspitz is served with horseradish and boiled potatoes or apple sauce.
Kitchen tools
Helpful Tools for This Recipe
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Blender
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Saucepan
Useful for simmering sauces, soups, grains, and small-batch stews.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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