ReceptnaptárTafelspitz mit Meerrettichsoße (boiled beef with horseradish sauce and vegetables)
Tafelspitz is an Austrian-Bavarian national dish that Emperor Franz Joseph is said to have eaten every day. Beef rump cap, cooked slowly in clear broth, gives tender, tasty meat with horseradish, apple or chive sauce. A simple but festive dish, and the cooking broth makes an excellent beef soup.
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Method
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- Put the meat into cold salted water with the onions, pepper and bay leaf and bring to a boil; skim off the foam.
- Simmer over low heat, uncovered, for 2 h 30 min until the meat is easily pierced with a fork.
- In the last 30 minutes, add the carrots, parsnip, celeriac and leek.
- For the horseradish sauce, melt the butter, stir in the flour, then gradually pour in 400 ml strained cooking broth.
- Boil for 5 minutes, add the cream and grated horseradish, season with salt and lemon juice, but do not boil further.
- Remove the meat, rest for 5 minutes and slice across the grain.
- Serve with some of the broth, the vegetables, potatoes and the horseradish sauce.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Do not boil the meat vigorously; cook it only at a gentle simmer so it stays juicy and tender.
- Grate the horseradish fresh, as powdered or jarred versions do not give the same sharp flavour.
- Strain the cooking broth and use it for soup or sauce.
Frequently asked questions
What else goes with it?
Apple horseradish, chive sauce, rösti and spinach – that is the Viennese tradition.
Which cut is best?
The beef rump cap (Tafelspitz), but shank or long cut can also be used if it can stand long cooking.
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