Best Boiled Beef With Horseradish Sauce Austrian Recipes

Tafelspitz (Austrian Boiled Beef) With Apple-Horseradish image

Provided by Kurt Gutenbrunner

Time 4h

Yield 6 servings

Number Of Ingredients 19

1 large onion, halved horizontally but not peeled
3 large carrots, scrubbed
1 large parsnip, scrubbed
1 small celery root, scrubbed
2 celery stalks
1 leek, cut in half
1 pound beef bones
2 pieces beef triangle, each about 1 1/2 pounds
Sea salt
15 black peppercorns
2 bay leaves
4 cloves garlic, peeled
8 branches flat-leaf parsley
4 branches fresh dill
2 sprigs lovage (optional)
1/2 cup freshly grated horseradish
1 Granny Smith apple, peeled, cored and grated
Juice of one lemon
1/4 cup minced chives

Steps:

Char onion on cut side over open flame or by placing cut-side down in cast-iron skillet over high heat. Place in 16-quart stockpot with carrots, parsnip, celery root, celery, leek and beef bones. Add 8 quarts cold water. Bring to boil, and cook 10 minutes, skimming constantly. Add beef, allow to boil 5 minutes and skim.
Reduce heat to simmer, and cook, skimming from time to time, 1 hour. Add 1 tablespoon sea salt, peppercorns, bay leaves and garlic. Tie herbs together, and add. Continue simmering 1 to 1 1/2 hours, until meat is very tender.
While meat is cooking, mix horseradish and apple with lemon juice, and set aside.
Remove meat from pot, and cover with foil. Line large sieve or colander with cheesecloth or linen napkin, and place over very large bowl. Pour in contents of pot. Do not press liquid from vegetables. Transfer strained broth to 6-quart saucepan.
Set carrots, parsnip, celery root and celery stalks aside. Discard everything else. Peel and dice carrots, parsnip and celery root. Dice celery stalks. Set aside.
Gently reheat broth. Add salt to taste. Serve some of the broth as a first course, with diced celery root, parsnip and celery stalks. Then serve meat. If it needs to be reheated, steam briefly over remaining broth. Slice meat 1/2-inch thick across grain. Place in soup plates, with diced carrots, moisten with hot broth, and top with apple-horseradish, sea salt and chives. Serve.

Tafelspitz (Boiled Beef Austrian Style) image

Provided by Member 610488

Time 3h20m

Yield 8-10 serving(s)

Number Of Ingredients 16

4 lbs beef chuck
beef bone
2 teaspoons salt
6 peppercorns
bouquet garni
2 carrots
2 stalks celery
1 leek
2 onions
2 cups white breadcrumbs, very fine
4 hard cooked egg yolks
1/2 cup olive oil
salt and pepper
1 teaspoon sugar
1 teaspoon vinegar
2 tablespoons chives, minced

Steps:

Put beef and bones into a soup pot and add water to cover.
Add salt, peppercorns and cleaned vegetables.
Bring to a boil, lower heat and simmer about 3 hours or until beef is tender, but not falling apart.
Strain the bouillon and season to taste with salt, white pepper and nutmeg.
Save and serve as first course.
Slice beef and vegetables and serve with plain horseradish, apple-horseradish sauce or Chive Sauce.
To make the Chive Sauce, Soak bread crumbs in cold water then squeeze dry.
Combine bread crumbs and egg yolks in Cuisinart.
Add olive oil a little at a time.
Season with salt, pepper, sugar and vinegar.
Add chives and mix well.