🍖 Tafelspitz

Name: Tafelspitz
Total time: 180 min
Yield: 4
Cuisine: Austria · Vienna
Ingredients: 1.2 kg beef (tafelspitz or rump cap); 500 g root vegetables: carrot, celery root, parsley root, leek; 1 onion, halved and browned in a dry pan; Peppercorns, bay leaf, salt; 600 g potatoes; 2 tbsp freshly grated horseradish and 1 apple, grated; 150 ml chive sauce

Origin: Austria · Vienna

640kcal

per serving · 400 g

160kcal

per 100 g

68 gProtein16.9 g / 100 g

27 gFat6.8 g / 100 g

32 gCarbs7.9 g / 100 g

Tafelspitz is Viennese boiled beef: a lean cut simmered slowly with root vegetables until tender, then sliced and served with its clear broth. The classic accompaniments are grated horseradish mixed with apple (Apfelkren), a creamy chive sauce (Schnittlauchsauce) and boiled or roasted potatoes. The result is mild, delicate and herby, with sharp heat from the horseradish.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Low-carb7.9 g carbs per 100 g

✓

High protein16.9 g protein per 100 g — 42% of the calories

Not vegetarianbecause of: beef

Not veganbecause of: beef

Contains glutenno wheat, barley or rye in a typical recipe

Contains dairyno milk, cheese, butter or yogurt in a typical recipe

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Milk

What it is made of

beefhorseradishapplechive saucepotatoroot vegetables

Recipe

4 servings180 min

Ingredients

1.2 kg beef (tafelspitz or rump cap)
500 g root vegetables: carrot, celery root, parsley root, leek
1 onion, halved and browned in a dry pan
Peppercorns, bay leaf, salt
600 g potatoes
2 tbsp freshly grated horseradish and 1 apple, grated
150 ml chive sauce

Method

Bring a large pot of water to the boil, add the beef and skim off the foam.
Add the browned onion, peppercorns and bay leaf and simmer very gently for about 2.5 hours.
Add the root vegetables and salt for the last 45 minutes.
Boil the potatoes separately in salted water.
Mix the grated apple with the horseradish and a squeeze of lemon.
Slice the beef across the grain and serve in a little broth with vegetables, potatoes, apple horseradish and chive sauce.

How to make it lighter

Serve the broth as a starter: it fills you up for very few calories.
Use the chive sauce sparingly and enjoy more apple horseradish, which is much lighter.
Swap some potatoes for extra root vegetables from the pot.

History

Tafelspitz is the best-known dish of Vienna's tradition of boiled beef, which grew up in the 19th century. It is often said to have been a favourite of Emperor Franz Joseph. Today it is a fixture of Viennese restaurants and Sunday family meals.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →