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Loading...Tafelspitz is a beloved Viennese classic, famously the favorite dish of Emperor Franz Joseph. A tender cut of beef is gently simmered with aromatic vegetables and whole spices until silky and meltingly soft, then sliced thin and served in its golden marrow-rich broth alongside sharp apple-horseradish and a creamy chive sauce.
Prep Time20 mins
Cook Time180 mins
Total Time200 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 610 kcalCalories
- 32 gFat
- 13 gSaturated Fat
- 28 gCarbs
- 4 gFiber
- 9 gSugar
- 52 gProtein
- 980 mgSodium
- 1180 mgPotassium
- 95 mgCalcium
- 6.5 mgIron
- 14 mgVitamin C
- 280 mcgVitamin A
Ingredients
For the beef and broth
- 2.5 kg (about 5 lb) beef top round or bottom round (tafelspitz cut), tied
- 2 large beef marrow bones
- 1 large yellow onion, peeled and halved
- 2 carrots, peeled and cut into thick chunks
- 1 small celery root (celeriac), peeled and quartered
- 1 leek, rinsed and cut into 3-inch pieces
- 2 bay leaves
- 1 tsp whole black peppercorns
- 4 whole allspice berries
- 2 whole cloves
- 2 tbsp coarse kosher salt
For the apple-horseradish sauce (Apfelkren)
- 2 tart apples (e.g. Granny Smith), peeled and cored
- 3 tbsp prepared white horseradish, drained
- 1 tbsp lemon juice
- 1 tsp sugar
- Pinch of salt
- 2 tbsp heavy cream
For the chive sauce (Schnittlauchsauce)
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp white wine vinegar
- 1/4 cup fresh chives, finely snipped
- Salt and freshly ground black pepper, to taste
- 2 tbsp cold water, as needed
For serving
- 800 g (about 1.75 lb) small waxy potatoes, peeled and boiled until tender
- 2 tbsp chopped fresh parsley
- Flaky sea salt, to finish
Directions
- Place the beef and marrow bones in a very large pot. Cover with 4 liters of cold water, bring slowly to a gentle simmer over medium heat, and skim off any foam that rises during the first 10 minutes.
- Add the halved onion (cut-side down, you can char it briefly on a dry skillet first for deeper color), carrots, celery root, leek, bay leaves, peppercorns, allspice, cloves, and kosher salt. Partially cover and simmer very gently at 85-90°C (185-195°F) for 2.5-3 hours, occasionally skimming, until the beef is fork-tender and a meat thermometer inserted into the thickest part reads 95°C (203°F).
- Meanwhile, make the apple-horseradish sauce: grate the apples coarsely and immediately stir in the lemon juice. Fold in the horseradish, sugar, salt, and cream; chill until serving. In a separate bowl, whisk all chive-sauce ingredients together and refrigerate until ready to serve.
- Carefully lift the beef from the pot and tent loosely with foil; let rest 15 minutes. Strain the broth through a fine sieve into a clean pot, discarding the aromatics, and keep hot. Reserve a few carrot pieces for plating if desired.
- Slice the beef across the grain into 1 cm (1/2-inch) thick slices and arrange in warmed shallow soup plates. Ladle about 350 ml of the hot golden broth into each plate, then top with a few carrot pieces.
- Serve immediately with the boiled potatoes, a generous spoonful of apple-horseradish, a dollop of chive sauce, a scatter of parsley, and a pinch of flaky sea salt. Pass extra broth alongside in a small pitcher.
Cook’s Notes
- Keep the simmer extremely gentle; a hard boil will toughen the beef and cloud the broth into a greasy, grainy texture.
- Char the cut side of the onion over an open flame or in a dry skillet until deeply browned before adding it; this gives the broth its characteristic amber-gold color.
- Tying the roast with kitchen twine helps it hold a uniform shape for neat slicing and even cooking.
- If you cannot find the traditional tafelspitz cut, ask your butcher for the thick end of the top round (Tafelspitzstück); tri-tip or beef cheek also work beautifully.
- Leftover broth keeps 4 days refrigerated or 3 months frozen; reduce it down for a knockout base for French onion soup or risotto.
