Boiled Beef with Horseradish Sauce Austrian
Indulge in the comforting tradition of Austrian home cooking with this classic Boiled Beef with Horseradish Sauce recipe, known locally as Tafelspitz. This dish features tender beef brisket or topside simmered to perfection in an aromatic broth infused with carrots, leek, and charred onion, delivering layers of rich, savory flavor. Paired with a velvety horseradish sauce made from freshly grated horseradish, butter, and cream, this dish strikes a perfect balance between hearty and tangy. The slow-cooking method ensures the beef remains succulent, while the sauce adds a delightful zing. Perfectly garnished with fresh parsley and optionally served alongside traditional Austrian sides like boiled potatoes or creamed spinach, this hearty recipe is ideal for gatherings or a comforting family meal. Celebrate authentic Austrian flavors with every bite!
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Recipe Information
Ingredients
- 1.5 kg Beef brisket or topside (Tafelspitz cut, if possible)
- 3 liters Water
- 2 Carrots (peeled and chopped)
- 1 Leek (cleaned and chopped)
- 1 Celery root (peeled and chopped)
- 1 Onion (halved and charred on the cut side)
- 2 Bay leaves
- 10 pieces Whole black peppercorns
- 2 tbsp Salt
- 50 g Fresh horseradish (grated)
- 150 ml Heavy cream
- 30 g Butter
- 2 tbsp All-purpose flour
- 1 tsp White vinegar
- 2 tbsp Fresh parsley (chopped, for garnish)
Instructions
1. Fill a large pot with 3 liters of water and add the salt. Heat over medium-high and bring to a boil.
2. Add the beef brisket to the pot and reduce the heat to a simmer. Skim off any foam that rises to the surface.
3. Once the broth is clear, add the carrots, leek, celery root, charred onion halves, bay leaves, and black peppercorns.
4. Cover the pot with a lid, leaving a small gap, and let simmer gently for about 2.5–3 hours. Check the beef for doneness by piercing it with a fork; it should be tender but not falling apart.
5. While the beef cooks, prepare the horseradish sauce. In a saucepan, melt the butter over medium heat. Add the flour and stir well to form a roux. Cook for 2 minutes, stirring constantly.
6. Gradually pour in 400 ml of the hot broth from the beef pot, stirring constantly to avoid lumps. Continue cooking until the mixture thickens.
7. Add the grated horseradish, heavy cream, and vinegar to the sauce. Stir well, taste, and adjust seasoning with salt if needed. Keep warm on low heat.
8. Once the beef is cooked, remove it from the pot and let it rest for 5 minutes. Strain the cooking broth and reserve for serving or future use.
9. Slice the beef into serving portions and place on a platter. Drizzle a little warm broth over the slices to keep them moist.
10. Serve the sliced beef with the horseradish sauce on the side and garnish with fresh parsley. Optionally, pair with boiled potatoes, creamed spinach, or semolina dumplings for a complete meal.
Nutrition Facts
Calories |
5358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 436.4 g | 559% | |
| Saturated Fat | 187.9 g | 940% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 1480 mg | 493% | |
| Sodium | 15958 mg | 694% | |
| Total Carbohydrate | 71.4 g | 26% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 21.8 g | ||
| Protein | 286.2 g | 572% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 591 mg | 45% | |
| Iron | 44.1 mg | 245% | |
| Potassium | 5530 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
