Indulge in the comforting flavors of Tafelspitz, a quintessential Austrian dish that embodies culinary tradition and heartwarming simplicity. This classic beef dish, often served during special occasions and Sunday gatherings, showcases a tender beef roast simmered in a flavorful broth enriched with aromatic vegetables, herbs, and spices. Accompanied by a medley of accompaniments such as creamy horseradish sauce, tangy apple-chive sauce, chives, and roasted potatoes, Tafelspitz offers a delectable symphony of flavors and textures that will delight your palate. From the preparation of the broth to the selection of high-quality beef, each step in this recipe is meticulously detailed to ensure an authentic and unforgettable Tafelspitz experience.
Tafelspitz is a dish that has been enjoyed in Austria for centuries. It is traditionally made with beef, but can also be made with other meats, such as veal or pork. The beef is simmered in a broth made with vegetables, herbs, and spices until it is tender and flavorful. Tafelspitz is typically served with a variety of accompaniments, such as horseradish sauce, apple-chive sauce, chives, and roasted potatoes.
The article provides two variations of the Tafelspitz recipe:
**Classic Tafelspitz Recipe:**
This recipe showcases the traditional method of preparing Tafelspitz using beef chuck roast. The beef is simmered in a flavorful broth made with vegetables, herbs, and spices until fall-apart tender. The dish is served with classic accompaniments such as creamy horseradish sauce and roasted potatoes.
**Modern Tafelspitz Recipe:**
For those seeking a contemporary twist on this classic dish, the modern Tafelspitz recipe offers an updated approach. Beef tenderloin is used instead of chuck roast, resulting in a more tender and flavorful Tafelspitz. The broth is infused with white wine and fresh herbs, adding an extra layer of complexity. This variation is served with a refreshing apple-chive sauce and crispy roasted potatoes.
Both recipes provide step-by-step instructions, ingredient lists, and cooking tips to ensure a successful Tafelspitz experience. Whether you prefer the classic or modern approach, these recipes will guide you in creating an unforgettable Tafelspitz that will impress your family and friends.
TAFELSPITZ (BOILED BEEF AUSTRIAN STYLE)
On the recipe that I found in my grandmothers recipe box, it says every restaurant in Vienna serves Tafelspitz.
Provided by Member 610488
Categories One Dish Meal
Time 3h20m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Put beef and bones into a soup pot and add water to cover.
- Add salt, peppercorns and cleaned vegetables.
- Bring to a boil, lower heat and simmer about 3 hours or until beef is tender, but not falling apart.
- Strain the bouillon and season to taste with salt, white pepper and nutmeg.
- Save and serve as first course.
- Slice beef and vegetables and serve with plain horseradish, apple-horseradish sauce or Chive Sauce.
- To make the Chive Sauce, Soak bread crumbs in cold water then squeeze dry.
- Combine bread crumbs and egg yolks in Cuisinart.
- Add olive oil a little at a time.
- Season with salt, pepper, sugar and vinegar.
- Add chives and mix well.
AUSTRIAN TAFELSPITZ
Tafelspitz is boiled beef in broth, Viennese style and is a typical Austrian dish. The beef is simmered along with root vegetables and spices in the broth. It is usually served with roasted slices of potato and a mix of minced apples and horseradish or sour cream mixed with horseradish. Franz Joseph I, Emperor of Austria, was a great lover of Tafelspitz. According to the 1912 official cookery textbook used in domestic science schools of the Austro-Hungarian Empire, "His Majesty's private table is never without a fine piece of boiled beef, which is one of his favorite dishes." Tafelspitz is considered to be the national dish of Austria.
Provided by CaliforniaJan
Categories Meat
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat 2 quart water with salt. Add beef; bring to a boil. Skim foam from surface until clear. Partially cover pot; simmer 1-1/2 hours.
- Cut leeks in 2-inch pieces, then cut in half lengthwise. Add leeks, onion, carrots, celery, and potatoes to beef. Cook until beef and vegetables are tender.
- Cut beef into 1/2 inch slices.
- Cut gherkins lengthwise in thin slices, leaving 1 end uncut. Spread out slices like a fan - garnish beef with gherkins.
- Serve vegetables in a separate dish with 4 tablespoons cooking liquid spooned over the top. Garnish with parsley.
Tips:
- Choose high-quality beef: Look for well-marbled beef shank or brisket for a flavorful Tafelspitz.
- Use a large pot: Make sure you have a pot large enough to accommodate the beef and vegetables comfortably.
- Roast the vegetables: Roasting the vegetables before adding them to the pot intensifies their flavor and adds a beautiful color to the broth.
- Use a bouquet garni: A bouquet garni is a bundle of herbs tied together with kitchen twine. It's an easy way to add flavor to the broth without having to fish out the herbs later.
- Don't overcook the beef: Tafelspitz is best when the beef is cooked until it is tender but not falling apart.
- Serve with traditional accompaniments: Tafelspitz is traditionally served with horseradish sauce, chives, and roasted potatoes.
Conclusion:
Austrian Tafelspitz is a classic dish that is both flavorful and comforting. With its tender beef, flavorful broth, and traditional accompaniments, it's a dish that is sure to please everyone at your table. So next time you're looking for a special meal to share with friends or family, give Tafelspitz a try. You won't be disappointed.
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