Viennese boiled beef, the pride of Austro-Hungarian cuisine, requiring three cuts of beef simmered in vegetable broth until tender, served with horseradish, applesauce, and fried potatoes.
Ingredients
- 1kg beef (tafelspitz or tri-tip)
- 500g beef bones
- 2 carrots
- 2 parsnips
- 1 leek
- 1 celery root
- 1 onion (charred)
- 10 peppercorns
- 2 bay leaves
- 1 bunch chives
- prepared horseradish
- applesauce
- roasted potatoes
Instructions
1
The Broth
Cover bones with water, simmer 1 hour to create base. Skim.
2
Vegetables
Add all vegetables (chunky cut), charred onion, peppercorns, bay.
3
The Meat
Add beef. Bring to gentle simmer (never boil). Skim constantly first 20 minutes.
4
Cooking
Simmer 2-2.5 hours until meat yields to pressure but doesn't fall apart.
5
Service
Remove meat, wrap in foil. Strain broth, serve as first course with pancakes (frittatensuppe). Slice beef against grain, serve with horseradish, applesauce, chive-sprinkled broth, and crispy potatoes.