andrejthechef
AustriaStewDinnerGluten-free

Tafelspitz mit Apfelkren

Beef gently simmered with root vegetables until tender, served with apple horseradish, a chive sauce and roasted potatoes.

prep
30 min
cook
2 h 30 min
total
3 h
serves
6
level
medium
Tafelspitz mit Apfelkren, a dish from Vienna

Tafelspitz is about as Viennese as a dish gets, beef simmered gently with root vegetables until it falls apart under a fork, traditionally tied to the old imperial court and still a fixture on menus across the city.

The broth it simmers in is not a byproduct. Strained and served on its own first, it is often the opening course of the same meal, before the beef itself arrives with apple horseradish and a chive sauce.

Part of our 20 best Austrian recipes list.

method

  1. Char the cut side of the halved, unpeeled onion in a dry pan over high heat for a few minutes, until well browned; this deepens the broth's color and flavor.

  2. Place the beef in a large pot with the water, charred onion, carrots, celery root, leek, bay leaf, peppercorns and salt.

  3. Bring to a boil, skim off any scum, then lower to a gentle simmer. Cover partially and cook for 2.5 to 3 hours, until the beef is completely tender.

  4. Meanwhile, roast the potatoes: cut into wedges, toss with oil and salt, and roast at 200°C (400°F) for 35 to 40 minutes, until golden.

  5. For the apple horseradish, mix the grated apple with the horseradish, sugar and lemon juice.

  6. For the chive sauce, stir the chopped chives into the sour cream and season lightly.

  7. Remove the beef from the broth and slice it against the grain.

  8. Serve the sliced beef with a little of its own broth spooned over, alongside the apple horseradish, chive sauce and roasted potatoes. Strain and save the rest of the broth; it makes an excellent soup on its own.

chef's tips

  • Charring the onion half before it goes into the pot is a small, traditional step that gives the broth real color and depth, rather than leaving it pale.
  • Tafelspitz translates roughly to "table point," referring to the specific cut of beef traditionally used, and it is considered one of Vienna's defining dishes, closely tied to the old imperial court kitchen.
  • The leftover broth is not an afterthought. Strain it and serve it as a first course, the traditional way, or save it for another soup.
  • Fresh horseradish root, grated just before using, has a real bite that prepared horseradish from a jar cannot fully match.