Authentic Austrian Tafelspitz Recipe: A Journey to the Heart of Europe's Culinary Delights
Are you looking for a truly authentic Austrian Tafelspitz recipe to savor at home? Look no further! This quintessential boiled beef dish is a staple of Austrian cuisine and a favorite of many food lovers worldwide. In this blog post, we’ll explore the origins of this scrumptious meal, share a step-by-step recipe to achieve that perfect, melt-in-your-mouth Tafelspitz, and discuss the best sides and sauces to pair with it. So, let’s dive into the world of traditional Austrian cooking and enjoy a culinary journey like no other!
The Origins of Tafelspitz
Tafelspitz has been a beloved dish in Austrian households for centuries, with a rich history dating back to the Habsburg Empire. Favored by Emperor Franz Joseph I, Tafelspitz soon became synonymous with fine dining and elegance. The term “Tafelspitz” refers to the cut of beef used – a tender, lean, and subtly marbled top sirloin cap or rump cover.
What Beef to use for Austrian Tafelspitz
For a traditional Austrian Tafelspitz, the ideal cut of beef to use is the “top sirloin cap” or “rump cover.” This cut is also known as “Picanha” in some countries, like Brazil. It is a lean yet tender cut, featuring subtle marbling that imparts a rich flavor and succulence to the dish. This triangular cut of beef comes from the hindquarters of the animal and is perfect for the slow-cooked, simmering process of making Tafelspitz.
Pairing Tafelspitz with the Perfect Sides and Sauces
The key to a truly unforgettable Austrian Tafelspitz experience lies in the accompaniments. Traditional sauces include horseradish sauce, apple-horseradish sauce, and chive sauce, which add a tangy, zesty kick to the tender beef. As for side dishes, roasted potatoes or potato salad are popular choices, adding a comforting, hearty element to the meal.
A classic Austrian Tafelspitz recipe offers a delightful culinary adventure into the heart of Europe. With its tender beef, flavorful vegetables, and zesty sauces, Tafelspitz is a dish that’s sure to impress at any dinner party or family gathering. So, bring the taste of Austria to your kitchen and indulge in this traditional, mouthwatering meal tonight!
Original Austrian Tafelspitz
- 3 lbs. Beef Tafelspitz top sirloin cap or rump cover
- 2 large Carrots peeled and cut into chunks
- 2 large Turnips peeled and cut into chunks
- 1 large Celery Root peeled and cut into chunks
- 1 large Onion halved
- 1 Leek cleaned and left whole
- 2 Bay Leaves
- 8 cups Beef Broth
- Salt & Pepper to taste
- Optional: a splash of White Wine or White Vinegar
- Prepare the Tafelspitz by trimming any excess fat, leaving a thin layer for flavor. Tie the meat with butcher's twine to maintain its shape while cooking.3 lbs. Beef Tafelspitz
- Combine the Tafelspitz, vegetables, bay leaves, and beef broth in a large stockpot. Add a splash of white wine or white vinegar, if desired. Bring the mixture to a boil, then reduce the heat to a gentle simmer.2 large Carrots, 2 large Turnips, 1 large Celery Root, 1 large Onion, 1 Leek, 2 Bay Leaves, 8 cups Beef Broth, Salt & Pepper, Optional: a splash of White Wine or White Vinegar
- Cook the Tafelspitz for 2.5 to 3 hours, or until the meat is tender and easily pierced with a fork. Skim off any foam that forms on the surface during cooking.
- Meanwhile, prepare your chosen sauces and side dishes, such as horseradish sauce, apple-horseradish sauce, chive sauce, or roasted potatoes.
- Once the meat is cooked, carefully remove it from the pot and let it rest for a few minutes before slicing against the grain.
- Serve the Tafelspitz with the vegetables, sauces, and side dishes.