Tafelspitz an Austrian dish of beef or veal boiled in broth which is traditionally served with vegetables, minced apples and horseradish. Simmering the meat at a lower temperature allows the broth’s flavors to be absorbed into the tender meat.
Tafelspitz is the Austrian name of the cut of beef used for this dish, taken from close to the tail of an ox. It literally translates to “tip of meat”. In America, this fatty cut of meat is usually called tri-tip or top round.
Origin & Cultural Significance
Originally from Vienna, tafelspitz is thought to have originated during the Austro-Hungarian Empire and was said to be Emperor Franz Joseph’s favorite meal. The meat was apparently so tender that he famously ate it with only a fork.
This simple Austrian dish is served for special occasions, such as holidays, dinner parties or family meals. You will also find tafelspitz on the menu at most Austrian restaurants, with the components eaten in separate courses. This meal starts with the broth soup, followed by the bones where the marrow can be spread on bread, and finishing with the main course of tafelspitz served with vegetables and other sides.
- Water - 3 quarts
- Standing rump/top round beef (alternatively, topside beef) - 1.5lbs
- (Optional) Beef bones - 1-2
- Onion - 1, cut in half with skin still on
- Carrots - 3, peeled and chopped
- Celery - 2 sticks, chopped
- Thyme - 1 tsp
- Parsley - 1 tsp
- Bay leave
- Salt to taste
- (Optional) Horseradish, to serve
- (Optional) Potatoes, to serve - roasted
- Preheat your oven at 280°F.
- Wash the meat and bones.
- Fry the onion halves face down in a saucepan for 3-5 minutes until the bottoms begin to brown.
- Next, add the water to the saucepan and bring to a boil.
- Add in the vegetables and herbs, followed by the meat and cook until it softens, for approximately 2-3 hours. You may need to add more water if necessary.
- Skim off and discard any fat that builds up on the top of the water.
- After at least 2 hours, season the water generously with salt.
- Check that the meat is cooked through, remove it from the liquid and serve on a warm plate.
- (Optional) Serve with horseradish and roast potatoes on the side. You can also serve the stock in a bowl on the side.
Amount Per Serving: Calories: 938Total Fat: 38gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 343mgSodium: 601mgCarbohydrates: 30gFiber: 5gSugar: 6gProtein: 119g