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Tafelspitz served with potatoes and apple horseradish
Authentic Austrian Tafelspitz boiled beef

Viennese Tafelspitz (Boiled Beef in Broth)

Author: Flavelo
Recipes Main Courses Soups
Tafelspitz is an institution. Emperor Franz Joseph's favorite, it's the pinnacle of Viennese cuisine. The name refers to the cut (Tri-tip or Rump Cover). Meat is poached in vegetable broth, resulting in two dishes: a phenomenal soup and tender meat served with apple-horseradish.
🕒 Prep Time 30 mins
🍳 Cook Time 3 hrs
⌛ Total Time 3 hrs 30 mins
🍽️ Servings 6 servings
🔥 Calories 650 kcal
🌍 Cuisine Austrian

Ingredients

Equipment Needed

  • Large Stockpot: 8-10 quart.
  • Skimmer: For clear broth.

Instructions

1 ✓

Halve unpeeled onion. Char cut side in a dry pan until black.

Tip: Adds golden color to soup.
2 ✓

Boil water. Add meat. Skim gray foam when it re-boils.

Tip: Skimming ensures clear broth.
3 ✓

Add spices and charred onion. Simmer very gently (barely bubbling) for 2-2.5 hours.

Tip: Boiling ruins meat; poaching (190°F) keeps it tender.
4 ✓

Add peeled veggies. Simmer 30-40 mins more.

Tip: Veggies cook faster than meat.
5 ✓

Remove meat, keep moist in a little broth.

Tip: Air dries it out instantly.
6 ✓

Slice against grain.

Tip: Cutting with grain makes it tough.
7 ✓

Serve with veggies, broth, potatoes, and horseradish.

Tip: Classic sides are essential.

Recipe FAQ

Cold or boiling water?
For strong soup, start cold. For juicy meat (Tafelspitz), drop it into boiling water to seal pores.

Ingredients

  • 4-4.5 lbs Beef Rump Cap / Tri-Tip (with fat cap)
  • 3 quarts Water (or Beef Broth)
  • 3 large Carrots
  • 2 pc Parsnips
  • 1/2 pc Celeriac (Celery Root)
  • 1 stalk Leek
  • 1 large Onion (unpeeled)
  • 2 leaves Bay Leaves
  • 10 pc Whole Peppercorns
  • 1 tbsp Salt
  • 1 bunch Parsley and Lovage
  • 1 bunch Chives (for garnish)
  • 7 oz Apple Horseradish Sauce
  • 1.75 lbs Boiled Potatoes