Original Austrian Tafelspitz
Austrian Tafelspitz: tender, slow-cooked beef & tasty sides.
Servings: 4 people
Calories: 647kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 647kcal | Carbohydrates: 31g | Protein: 85g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 211mg | Sodium: 2231mg | Potassium: 2292mg | Fiber: 7g | Sugar: 10g | Vitamin A: 6389IU | Vitamin C: 40mg | Calcium: 225mg | Iron: 10mg