AUSTRIAN TAFELSPITZ

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Austrian Tafelspitz image

Tafelspitz is boiled beef in broth, Viennese style and is a typical Austrian dish. The beef is simmered along with root vegetables and spices in the broth. It is usually served with roasted slices of potato and a mix of minced apples and horseradish or sour cream mixed with horseradish. Franz Joseph I, Emperor of Austria, was a great lover of Tafelspitz. According to the 1912 official cookery textbook used in domestic science schools of the Austro-Hungarian Empire, "His Majesty's private table is never without a fine piece of boiled beef, which is one of his favorite dishes." Tafelspitz is considered to be the national dish of Austria.

Provided by CaliforniaJan

Categories     Meat

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 13

3 lbs beef brisket
2 quarts water
1 teaspoon salt
2 leeks, white part only
1 onion, cut into rings
2 large carrots, peeled, cut into thin sticks
4 celery ribs, cut into thin strips
6 small red potatoes, scrubbed
6 gherkins
parsley
apple, slices
sour cream
horseradish

Steps:

  • Heat 2 quart water with salt. Add beef; bring to a boil. Skim foam from surface until clear. Partially cover pot; simmer 1-1/2 hours.
  • Cut leeks in 2-inch pieces, then cut in half lengthwise. Add leeks, onion, carrots, celery, and potatoes to beef. Cook until beef and vegetables are tender.
  • Cut beef into 1/2 inch slices.
  • Cut gherkins lengthwise in thin slices, leaving 1 end uncut. Spread out slices like a fan - garnish beef with gherkins.
  • Serve vegetables in a separate dish with 4 tablespoons cooking liquid spooned over the top. Garnish with parsley.

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