European
Austria - Meat Dishes
Tafelspitz with Apple Horseradish
Chef's Menu Description
Austrian imperial prime boiled beef simmered in aromatic broth with root vegetables, served sliced with traditional apple-horseradish relish and chive sauce.
Ingredients
- • 1.2kg prime beef rump or topside (Tafelspitz cut)
- • 2 large marrow bones
- • 1 leek, 2 carrots, 1 parsnip, and 1/2 celeriac, trimmed and halved
- • 1 onion, halved and charred in a dry pan
- • Fresh chives, sea salt, and black peppercorns
- • Freshly grated horseradish and grated apple (Apfelkren), for serving
- • Crispy roast grated potato rosti (Erdäpfelschmarrn), to accompany
Preparation Steps
1
Phase 1
Simmering: Place beef and marrow bones in a large stockpot of boiling water. Skim thoroughly, then add charred onion, root vegetables, peppercorns, and gentle salt. Simmer gently uncovered for 2.5 to 3 hours until meltingly tender.
2
Phase 2
Resting & Slicing: Lift the beef from the broth, let rest for 5 minutes, then carve into clean finger-thick slices against the grain.
3
Phase 3
Presentation: Strain the fragrant golden broth and pour over the carved meat with simmered vegetables.
4
Phase 4
Serving: Accompany with fresh apple horseradish (Apfelkren), creamy chive sauce, and crispy potato rosti.