Recipe

Classic Tafelspitz with Root Vegetables

Austrian Delight: Tender Tafelspitz with Flavorful Root Vegetables

4.5 out of 5

Indulge in the rich flavors of Austrian cuisine with this classic Tafelspitz recipe. Tafelspitz, a traditional dish originating from Austria, features tender boiled beef served with a medley of root vegetables, creating a hearty and satisfying meal.

Meat Dish› Veal Dish› Tafelspitz

European cuisine› Alpine cuisine› Austrian cuisine

Preparation time

20 minutes

Cooking time

2 hours 30 minutes

Total time

2 hours 50 minutes

Yields

6 servings

Preparation difficulty

Medium

Suitable for

Low-carb, High-protein, Gluten-free, Dairy-free, Paleo

Allergens

N/A

Not suitable for

Vegetarian, Vegan, Pescatarian, Kosher, Halal

Ingredients

2.5 kg (5.5 lbs) beef Tafelspitz 2.5 kg (5.5 lbs) beef Tafelspitz
2 onions, peeled and quartered 2 onions, peeled and quartered
4 cloves garlic, crushed 4 cloves garlic, crushed
2 bay leaves 2 bay leaves
10 black peppercorns 10 black peppercorns
4 juniper berries 4 juniper berries
2 sprigs fresh thyme 2 sprigs fresh thyme
2 sprigs fresh rosemary 2 sprigs fresh rosemary
4 carrots, peeled and cut into chunks 4 carrots, peeled and cut into chunks
2 turnips, peeled and cut into chunks 2 turnips, peeled and cut into chunks
2 parsnips, peeled and cut into chunks 2 parsnips, peeled and cut into chunks
1 leek, washed and cut into chunks 1 leek, washed and cut into chunks
Salt, to taste Salt, to taste

Nutrition

Calories (kcal / KJ): 450 kcal / 1884 KJ
Fat (total, saturated): 18g, 6g
Carbohydrates (total, sugars): 15g, 8g
Protein: 55g
Fiber: 4g
Salt: 2g

Preparation

1.
Place the beef Tafelspitz in a large pot and cover with water.
2.
Add the onions, garlic, bay leaves, black peppercorns, juniper berries, thyme, and rosemary to the pot.
3.
Bring the water to a boil, then reduce the heat to low and simmer for 2 hours, skimming off any impurities that rise to the surface.
4.
After 2 hours, add the carrots, turnips, parsnips, and leek to the pot. Continue simmering for an additional 30 minutes, or until the vegetables are tender.
5.
Remove the beef and vegetables from the pot and set aside.
6.
Strain the broth and season with salt to taste.
7.
Slice the beef Tafelspitz into thin slices and arrange on a serving platter.
8.
Serve the beef and vegetables with the strained broth on the side.

Treat your ingredients with care...

Beef Tafelspitz — Choose a well-marbled cut of beef for the best flavor and tenderness.
Juniper berries — Crush the juniper berries slightly before adding them to the pot to release their aromatic oils.

Tips & Tricks

For added flavor, you can brown the beef Tafelspitz in a hot skillet before simmering it in the broth.
Serve the Tafelspitz with traditional Austrian sides such as horseradish sauce and apple-horseradish compote.
Leftover Tafelspitz can be used in sandwiches or salads for a delicious next-day meal.

Serving advice

Serve the sliced beef Tafelspitz on a large platter, surrounded by the cooked root vegetables. Pour the strained broth into a separate bowl and serve it alongside the meat and vegetables. Garnish with fresh herbs, such as parsley or chives, for an added touch of freshness.

Presentation advice

Arrange the sliced beef Tafelspitz neatly on the platter, overlapping the slices slightly. Surround the beef with the colorful cooked root vegetables, creating an appealing contrast of colors. Place the bowl of strained broth next to the platter, ensuring it is easily accessible for serving.