Tafelspitz

Tafelspitz - Austrian National Food

Tafelspitz, a classic Austrian cuisine with simplicity yet elegance, is among the most well-known meals in Vienna. Prime beef simmered in a broth with aromatic ingredients makes Tafelspitz, a potpourri of flavors and textures, Usually cut from the hind leg, the slow-cooked beef highlights Austria’s passion for premium meats and exacting cooking techniques.

A Tafelspitz’s secret is not only the meat choice but also the careful ingredient coordination. Vegetables, herbs, and spices injected into the broth provide a subdued depth of taste. Thinly sliced beef is presented with a trio of classic accompaniments: creamed spinach (Rahmspinat), horseradish sauce (Apfelkren), and rösti, a Swiss-style potato pancake. .

Tafelspitz embodies a gastronomic philosophy that reminds one of a time when basic but premium ingredients took front stage. It honors the respect Austrians have for their gastronomic legacy and captures the core of classic cooking. Renowned restaurants in Vienna such as Plachutta and Vestibül present this cuisine in an old-world elegance.

Celebrated as a symbol of Austrian cuisine, tafelspitz is becoming well-known worldwide. It captures the core of “Gemütlichkeit,” a word used in Austrian society to convey warmth and coziness strongly rooted in Stories are shared and memories are created, thus the meal is meant to be savored gradually among friends and family.

Viena’s Tafelspitz is not limited to Vienna; variations abound in all of Austria and Germany, each with their own special spin. A variation on Tafelspitz, Styria’s roasted root vegetables give the meal a rustic element.

Tafelspitz
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Tafelspitz

Recipe by Travel S HelperCourse: MainCuisine: AustrianDifficulty: Medium
Servings

4

servings
Prep time

20

minutes
Cooking time

2

hours 

30

minutes
Calories

560

kcal

Tafelspitz stands among Austria’s most enduring dishes, its gentle flavors and measured simplicity reflecting centuries of culinary tradition. Once favored by Emperor Franz Joseph I, this preparation of beef rump or topside has anchored itself in the nation’s repertoire. To compose the broth, the cook lowers two pounds of meat into 2.5 quarts of simmering water seasoned with two teaspoons of salt, one halved onion, two carrots, a leek, a quartered celery root, two garlic cloves, six to eight black peppercorns, two bay leaves and a handful of fresh parsley. Some kitchens add Austrian marrow bones to deepen the stock’s character. As the pot rests for two and a half hours, the meat softens, its juices enriching the golden liquid. While it simmers, sauces and sides come together: a chive cream merging sour cream with minced chives, and an apple–horseradish relish combining grated root, tart apple segments and a splash of lemon. Spinach folds into a velvety accompaniment, its bright strands stirring through cream. Boiled potatoes or light bread dumplings complete the array, sometimes joined by sautéed vegetables. Upon serving, slices of the tender beef share space on the platter with warm broth coursing around the potato or dumpling base. Drizzles of chive cream and spoonfuls of apple–horseradish interweave, each bite underscoring Tafelspitz’s capacity to balance refinement and warmth.

Ingredients

  • For the Tafelspitz

  • 2 pounds (900 g) beef rump or topside (preferably Tafelspitz cut)

  • 2.5 quarts (2.5 liters) water

  • 2 teaspoons salt

  • 1 onion, halved (charred on the cut side for added flavor)

  • 2 carrots, peeled and sliced

  • 1 leek, cleaned and sliced

  • 1 celery root, peeled and diced

  • 2 cloves garlic

  • 6-8 black peppercorns

  • 2 bay leaves

  • A handful of fresh parsley

  • For the Accompaniments

  • 1 cup (250 ml) sour cream

  • 2 tablespoons grated horseradish

  • 1 apple, finely grated

  • 1 teaspoon lemon juice

  • 2 tablespoons chives, finely chopped

  • Creamed spinach (optional)

  • Boiled potatoes or bread dumplings (optional)

Directions

  • In a large stockpot, bring the water and salt to a boil. Add the charred onion halves, carrots, leek, celery root, garlic, peppercorns, bay leaves, and parsley.
  • Reduce the heat to a gentle simmer and add the beef. Skim off any foam that rises to the surface to ensure a clear broth.
  • Allow the beef to simmer gently for about 2.5 hours, ensuring it remains submerged. The meat should be tender enough to cut easily with a knife but not falling apart.
  • Apple-Horseradish Sauce: In a bowl, mix sour cream, grated horseradish, grated apple, and lemon juice. Adjust seasoning to taste.
  • Chive Sauce: Simply stir the chopped chives into sour cream or crème fraîche.
  • Remove the beef from the broth and slice it against the grain.
  • Serve with the warm broth, boiled potatoes or bread dumplings, and the prepared sauces.

Notes

  • For added authenticity, use Austrian Marrow Bones in the broth, which can be served as a starter spread on toast.
  • Tafelspitz is often enjoyed with a side of creamed spinach or sautéed vegetables for a complete meal.
  • Leftover broth can be used for soups or as a base for other recipes.
Austrian National Food - World Of Food
World Of Food

Austrian National Food

Explore Austria's rich culinary heritage with iconic dishes like Wiener Schnitzel, Apfelstrudel, and Sachertorte. Dive into the flavors that define Austrian cuisine and its timeless traditions.

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