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Home Food & Drinks Recipes Cooking Austrian Classic: Tafelspitz Boiled Beef

Austrian Classic: Tafelspitz Boiled Beef

Meat

This is the famous Tafelspitz recipe, as served by Ewald and Mario Plachutta of the famous Restaurant Plachutta in Vienna.

Ingredients (6 servings)
1 1 onion, with peel, halved
approx. 2 kg beef cut from the bottom sirloin, it is a separate muscle, referred to as Tafelspitz in Austria, tri tip in the US and as picanha in Brazil. Alternatively brisket or shin can be used.
10-15 peppercorns, black
250 g root vegetables, peeled (carrot, celeriac and parsley root in equal parts)
1/2 leek, halved, washed
beef stock cube (optional)
salt if needed

Preparation:

  • Brown the onion with its skin in the pot in which you will boil the beef. The browned onion will lend both flavour and colour to the cooking liquid.
  • Wash meat briefly under lukewarm water, drain.
  • Bring 3.5 litres of water to the boil, add the meat and simmer gently, constantly skimming off rising foam, then add peppercorns and onion, salt lightly.
  • Simmer gently for 2 - 2.5 hours.
  • Approx. 25 minutes before the expected end of cooking, add the root vegetables, leeks and - if desired - the stock cube.
  • Lift cooked meat out of the pot, cut into 2cm thick slices, sprinkle with salt.
  • Strain the cooking liquid, season to taste with salt.
  • Slice the root vegetables that were cooked in the broth, cut the leek into pieces and serve together with the sliced meat in a soup tureen or dish, garnish with chives.
  • Traditionally at table, the broth is eaten as a first course with some of the vegetables, the main course is the beef, served with fried or boiled potatoes and creamed or freshly grated horseradish as a condiment.
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