Tafelspitz Boiled Beef Austrian Style
Experience a true taste of Austrian culinary tradition with Tafelspitz, a tender boiled beef dish simmered to perfection with marrow bones, aromatic vegetables, and warm spices. This classic recipe highlights a tri-tip or rump cut of beef, cooked slowly in a flavorful broth enhanced by caramelized onions and garden-fresh herbs. Perfect for cozy family dinners, this hearty dish is served with a rich, clear soup, thin beef slices, and garnished with fresh parsley. Traditionally paired with boiled potatoes, creamy apple-horseradish sauce, and zesty chive sauce, Tafelspitz offers a comforting and elegant meal that showcases the art of slow cooking and European flavors. Classic Austrian cuisine at its finest!
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Recipe Information
Ingredients
- 1.5 kg Beef Tafelspitz (tri-tip or rump cut)
- 500 g Beef marrow bones
- 4 l Water
- 1 tbsp Salt
- 3 pieces Carrots
- 2 pieces Parsnips
- 1 piece Leek
- 1 small piece (about 200g) Celery root
- 1 large piece Onion
- 1 tsp Black peppercorns
- 2 pieces Bay leaves
- 2 tbsp Fresh parsley (for garnish)
Instructions
Rinse the beef and marrow bones under cold water to remove any excess blood or impurities.
In a large stockpot, bring 4 liters of water to a gentle boil. Add the cleaned beef and marrow bones to the pot.
Once the water begins to boil, reduce the heat to low and skim any foam or impurities that rise to the surface with a slotted spoon.
Add the salt, black peppercorns, and bay leaves to the pot. Let the beef simmer gently, partially covered, for about 2–2.5 hours.
Meanwhile, prepare the vegetables. Peel and cut the carrots, parsnips, and celery root into large chunks. Slice the leek lengthwise, rinse it thoroughly to remove dirt, and chop it into coarse pieces. Leave the onion unpeeled and cut it in half.
After the beef has simmered for 2 hours, add the prepared vegetables to the pot. Place the onion halves, cut side down, in a dry skillet and char them until blackened. Add the charred onion to the pot to enhance the flavor and color of the broth.
Continue to simmer gently for another 30–45 minutes, or until the beef is tender and easily pierced with a fork.
Remove the beef from the pot and let it rest for 10 minutes before slicing it against the grain into thin slices.
Strain the broth through a fine mesh sieve to remove the vegetables and spices, if desired. Adjust seasoning with additional salt to taste.
Serve the Tafelspitz with the strained broth, garnished with fresh parsley. Traditionally, it is accompanied by boiled potatoes, apple-horseradish sauce, and chive sauce.
Nutrition Facts
Calories |
1230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.9 g | 135% | |
| Saturated Fat | 44.8 g | 224% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 1270 mg | 55% | |
| Total Carbohydrate | 20.0 g | 7% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 7.1 g | ||
| Protein | 51.9 g | 104% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 170 mg | 13% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1133 mg | 24% | |
*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.
