Best 3 Tafelspitz Austrian Boiled Beef With Apple Horseradish Recipes

Tafelspitz, a beloved Austrian boiled beef dish, is a culinary symphony that delights the palate with its tender meat, aromatic broth, and a medley of delectable accompaniments. This exquisite dish is not only a feast for the senses but also a testament to the rich culinary heritage of Austria.

At its core, Tafelspitz features a succulent cut of beef, typically the topside or silverside, which is gently simmered in a flavorful broth infused with aromatic vegetables, herbs, and spices. The result is a meat so tender that it effortlessly falls apart, releasing a symphony of flavors with each bite.

Accompanying the Tafelspitz is a chorus of tantalizing side dishes, each contributing its unique charm to the overall experience. Apple horseradish, a zesty condiment that brings a piquant kick to the dish, is an essential component. Its sharp flavor cuts through the richness of the beef, creating a delightful contrast that awakens the taste buds.

Alongside the apple horseradish, Tafelspitz is often served with a variety of other accompaniments, including creamy chive sauce, tangy cucumber salad, and perfectly cooked root vegetables. These elements come together to create a harmonious ensemble of flavors and textures that elevate Tafelspitz to a culinary masterpiece.

Whether you're a seasoned foodie or a home cook looking to embark on a culinary adventure, Tafelspitz is a dish that promises to captivate your senses and leave you craving more. So, gather your ingredients, prepare your taste buds, and embark on a journey to savor the delights of this Austrian boiled beef delicacy.

Here are our top 3 tried and tested recipes!

TAFELSPITZ (BOILED BEEF AUSTRIAN STYLE)

Tafelspitz (Boiled Beef Austrian Style) image

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

Ingredients

4 lbs beef chuck
beef bone
2 teaspoons salt
6 peppercorns
bouquet garni
2 carrots
2 stalks celery
1 leek
2 onions
2 cups white breadcrumbs, very fine
4 hard cooked egg yolks
1/2 cup olive oil
salt and pepper
1 teaspoon sugar
1 teaspoon vinegar
2 tablespoons chives, minced

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 WITH APPLE-HORSERADISH SAUCE (EMPEROR'S BOILED BEEF)

Austrian Tafelspitz with Apple-Horseradish Sauce (Emperor's Boiled Beef) image

The Austrian emperor prior to the first World War ate Tafelspitz (boiled beef) for dinner every night. The boiling method yields itself to an inexpensive cut of beef, but I like to use a leaner cut of beef. The broth with the bones and vegetables has a depth of flavor worth the effort. The apple and horseradish sauce suits this beef beautifully. Serve with boiled vegetables. I like finger potatoes and baby carrots.

Provided by Katie

Time 3h45m

Yield 6

Number Of Ingredients 18

Ingredients

2 pounds beef soup bones
salt to taste
4 ½ pounds beef eye of round roast
2 small onions, quartered
2 medium (blank)s carrots, chopped
2 stalks celery, chopped
1 small leek, chopped
2 cloves garlic, crushed
1 bunch parsley, chopped
1 large bay leaf
1 pinch ground nutmeg
3 tablespoons chopped fresh chives
2 medium apples - peeled, cored, and grated
2 tablespoons white wine vinegar
1 teaspoon white sugar, or to taste
2 tablespoons freshly grated raw horseradish, or to taste
⅛ teaspoon salt
⅛ teaspoon white pepper

Steps:

Rinse beef bones and place in a large pot, cover with water, add salt to taste, and bring to a boil. Add beef roast and bring back to a boil, making sure roast is covered by water. Skim frothy liquid several times if necessary. Reduce heat and let simmer for 1 hour.
Stir onions, carrots, celery, leek, garlic, parsley, bay leaf, and more salt to soup. Bring to a boil, skimming off froth on top as necessary.
Cover and continue to simmer until beef can be easily pierced with a sharp knife point, about 2 hours.
During the last half hour of cook time, prepare apple-horseradish sauce. Place apples in a small saucepan and add sugar and vinegar. Cook over low heat for 10 to 12 minutes. Let cool, about 5 minutes. Stir in horseradish and season with salt and pepper.
Remove meat to a heated serving platter. Strain stock through a fine sieve and add nutmeg and salt to taste. Reserve stock. Toss vegetables and bones. Slice meat across the grain and pour a little stock over it; garnish with chives.

Nutrition Facts : Calories 307.4 calories, Carbohydrate 13.7 g, Cholesterol 102.7 mg, Fat 7.6 g, Fiber 2.8 g, Protein 44.4 g, SaturatedFat 2.7 g, Sodium 174.3 mg, Sugar 8 g

BOILED BEEF WITH HORSERADISH SAUCE.. AUSTRIAN

Boiled Beef With Horseradish Sauce.. Austrian image

Make and share this Boiled Beef With Horseradish Sauce.. Austrian recipe from Food.com.

Provided by andypandy

Categories Meat

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 20

Ingredients

3 lbs round roast or 3 lbs beef brisket
2 quarts cold water
2 teaspoons salt
1 onion
3 whole cloves
4 medium carrots, quartered
3 stalks celery, sliced
1 medium turnip, quartered
1 leek, washed and quartered
bouquet garni
8 peppercorns
2 tablespoons freshly grated horseradish
2 tablespoons butter
1 medium onion, finely chopped
2 tablespoons flour
1 cup of the beef stock
1/2 lemon, juice of
pepper
sugar
4 tablespoons heavy cream

Steps:

In a large pot, place roast with the salt and water.
Let stand for 20 minutes.
Then bring slowly to a boil, skimming frequently.
Add onion, carrot, turnip, celery, leek, and spices-- cover lower heat and simmer 2 1/2 hours or until meat is very tender, when pierced with a fork.
Drain the beef, and place on a serving platter, covering to keep warm.
Strain the stock pressing all the vegetables to extract all the juices.
Taste stock for seasoning, and remove one cup of stock to make the sauce.
Serve the rest of the stock as a soup, before eating the beef.
For the sauce-- Melt the butter, saute the onion over med.
heat until soft.
Stir in the flour, and cook until lightly browned.
Add the one cup of stock, horseradish and lemon juice along with salt, pepper, and sugar, to taste.
Bring sauce to a boil, stirring, simmer 3 minutes.
Remove from heat and add the cream.
Serve the beef with boiled potatoes, and the sauce seperately--.

Tips:

Choose the right cut of beef: Tafelspitz, or topside roast, is the traditional cut used for this dish. It is a lean and tender cut that holds its shape well during cooking.
Use a large pot: You will need a large pot to fit the beef and all the vegetables. Make sure the pot has a lid.
Season the beef well: Season the beef generously with salt and pepper before cooking. You can also add other seasonings, such as garlic powder, onion powder, or smoked paprika.
Bring the beef to a boil, then reduce the heat: Bring the beef and water to a boil, then reduce the heat to low. This will help to keep the beef tender and prevent it from overcooking.
Simmer the beef for at least 2 hours: Tafelspitz is a slow-cooked dish. Simmer the beef for at least 2 hours, or until it is fall-apart tender.
Make the apple-horseradish sauce while the beef is cooking: The apple-horseradish sauce is a classic accompaniment to Tafelspitz. You can make it while the beef is cooking by grating some apples and horseradish and mixing them together with some vinegar, sugar, and salt.
Serve the Tafelspitz with your favorite sides: Tafelspitz is traditionally served with boiled potatoes, horseradish sauce, and chives. You can also serve it with other sides, such as roasted vegetables, mashed potatoes, or spaetzle.

Conclusion:

Tafelspitz is a delicious and hearty Austrian dish that is perfect for a special occasion or a family meal. The beef is slow-cooked until it is fall-apart tender, and the apple-horseradish sauce adds a bright and tangy flavor. Serve Tafelspitz with your favorite sides for a meal that everyone will enjoy.