Search locations or food
OR
Already have an account? Log in
OR
Authentic Tafelspitz Recipe
Vienna, Austria
JUMP TO RECIPE
We strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
In addition to Wiener schnitzel, tafelspitz (lit. a tip of meat for the table) is one of the two signature dishes of Viennese cuisine. Beef meat with bones is boiled slowly for a number of hours together with root vegetables, spices, and seasonings. The finished meat is served separately, while the remaining broth is served as a delicious soup.
Pair with
Cooking tips
-
meat
The cut used for the dish comes from the top hind end of the cattle, usually from a young ox, but today other quality boiling meats, such as center cut rump, chuck beef or brisket, are also used. Even though the original recipe calls for beef meat, the beef can be substituted with other meats like pork or chicken. -
side dish
Besides the typical roasted potatoes with bread and horseradish mix, other possible side dishes include green beans with dill, chive sauce, cream spinach, and cream kohlrabi. -
serving
The dish is eaten in three stages; the soup is eaten first as a starter followed by bone marrow from the bones, which can also be spread on some bread and eaten. Last is the meat with a side dish of roasted potatoes and root vegetables.
Tafelspitz
PREP 30min
COOK 3h
READY IN 3h 30min
Published by the Austrian Tourist Board, the recipe gives step-by-step instructions on how to prepare the Austrian tafelspitz. The broth which remains after cooking can be eaten like a soup, while the meat should be served with roast potatoes, separately cooked root vegetables, horseradish sauce or minced apples.
Ingredients
1.5 kg beef topside (or other quality boiling beef, such as center cut rump, chuck beef or brisket)
beef bones, if desired
1 onion
1 bunch of root vegetables
½ leek
1 – 2 bay leaves
a few peppercorns
salt
GARNISH
soup garnishes such as semolina dumplings or frittata
freshly chopped chives
Preparation
Step 1/6
Halve the unpeeled onion and fry the sliced surfaces without any fat until well browned.
Step 2/6
Fill a large saucepan with 3 liters of water, add in root vegetables, leek, bay leaves, and peppercorns, then bring to a boil.
Step 3/6
Next, add the washed meat and bones and let it simmer for 2 ½ - 3 hours till softened.
Step 4/6
If required, add more water and collect any scum that comes to the surface. After 2 hours of cooking, season with salt.
Step 5/6
When softened, remove the meat from the pan and keep warm in some soup liquid. Season the remaining soup with salt to taste and strain. Serve the soup as a starter with a frittata or semolina dumplings, garnished with freshly chopped chives.
Step 6/6
Serve the sliced beef meat on pre-heated plates with a side dish of roasted or cooked potatoes or bread and horseradish mix. Alternatively, the meat can be served in a decorative soup tureen together with the still-hot soup.
Other authentic recipes
Rating And Comments
Rate It
Wanna try?
Add To List