Tafelspitz holds a special place in Austrian culinary heritage. This classic preparation of boiled beef was the favorite dish of Emperor Franz Joseph I, who reportedly ate it nearly every day during his 68-year reign. The name literally means "table tip," referring to the pointed tip of the beef cut traditionally used.
What elevates Tafelspitz from simple boiled beef to imperial cuisine is the attention to quality ingredients, gentle cooking technique, and the accompaniments. The beef must be tender enough to cut with a fork, yet retain its beefy flavor. The accompanying sauces - apple-horseradish and chive sauce - provide essential contrast.
Historical Significance
During the Habsburg era, Tafelspitz became synonymous with Viennese cuisine. The dish represented the Austrian approach to cooking: taking humble ingredients and elevating them through technique and tradition. Emperor Franz Joseph's devotion to this simple dish (he preferred it to elaborate French cuisine) made it a symbol of Austrian identity.
Today, Tafelspitz remains a staple at traditional Viennese restaurants like Plachutta and Hotel Sacher, where it's served with theatrical presentation - the meat arrives in its cooking pot, sliced tableside.
For the Beef and Broth
- 1.5kg beef tri-tip or top sirloin cap (the "Tafelspitz" cut)
- 500g beef marrow bones
- 3 large carrots, peeled
- 2 parsnips, peeled
- 1 large leek, cleaned and halved
- 1/2 celeriac (celery root), peeled
- 1 large onion, halved and charred on cut side
- 10 whole black peppercorns
- 2 bay leaves
- 1 tablespoon coarse sea salt
- Fresh parsley stems
- 4 liters cold water
For Apple-Horseradish Sauce (Apfelkren)
- 2 tart apples (Granny Smith or similar)
- 100g fresh horseradish root, finely grated
- 2 tablespoons sugar
- Juice of 1/2 lemon
- Pinch of salt
For Chive Sauce (Schnittlauchsauce)
- 250ml sour cream
- 1 large bunch fresh chives, finely chopped
- 2 slices white bread, crusts removed
- 2 tablespoons white wine vinegar
- Salt and white pepper to taste
Cooking the Beef
- Start the broth: Place the beef bones in a large stockpot (at least 8 liters) and cover with cold water. Bring slowly to a boil over medium heat. As foam rises, skim it carefully and thoroughly. This initial skimming is crucial for a clear broth.
- Char the onion: While the bones simmer, place the halved onion cut-side down in a dry skillet over high heat. Let it blacken - this adds color and depth to the broth. Add to the pot along with peppercorns, bay leaves, and parsley stems.
- Add the beef: After skimming the bones for about 30 minutes, add the whole beef piece. The meat should be fully submerged. Return to a gentle simmer - never let it boil vigorously, or the meat will toughen. Skim again as needed.
- Gentle simmering: Maintain the gentlest possible simmer - small bubbles should barely break the surface. Cook for approximately 2 to 2.5 hours. The timing depends on the size of your meat; test by inserting a fork - it should slide in easily when done.
- Add vegetables: Add the carrots, parsnips, celeriac, and leek during the final 30-40 minutes of cooking. They should be tender but not falling apart.
- Season and rest: About 15 minutes before serving, season the broth with salt. Let the meat rest in the hot broth for 10 minutes off the heat before slicing.
Preparing the Sauces
Apple-Horseradish Sauce
This pungent, sweet-sharp sauce is the classic Tafelspitz accompaniment. Peel and finely grate the apples, working quickly to prevent browning. Immediately mix with the grated horseradish, lemon juice, sugar, and salt. Taste and adjust - it should be assertively horseradish-forward with apple sweetness balancing the heat. Fresh horseradish is essential; the jarred variety lacks the proper pungency.
Chive Sauce
Soak the crustless bread in the vinegar until soft, then squeeze out excess liquid. Combine with sour cream and mash until smooth. Fold in the chopped chives generously - the sauce should be distinctly green. Season with salt and white pepper. The sauce should be creamy with a mild tang and pronounced fresh chive flavor.
Essential Tips
- Never let the broth boil - gentle simmering keeps the meat tender
- The cut of beef matters: Tafelspitz refers to a specific cut from the hip; tri-tip is the closest common substitute
- Fresh horseradish makes a tremendous difference - use it within a day of grating
- Save the broth! Strained, it makes excellent soup or sauce base
- Slice the meat against the grain just before serving for maximum tenderness
Serving Tafelspitz
Traditional presentation involves slicing the beef against the grain into pieces about 1cm thick, arranged on a warm platter. The cooked vegetables are placed alongside. Ladle a small amount of hot broth over the meat to keep it moist. Serve the two sauces in separate bowls, allowing guests to use as much of each as they prefer.
In Vienna's traditional restaurants, Tafelspitz often arrives at the table in its cooking pot, with the waiter slicing portions for each guest. A small cup of the clear broth is served as a first course, sometimes with fine noodles or liver dumplings.
Side Dishes
Classic accompaniments include:
- Rostbratkartoffeln: Crispy pan-fried potato slices
- Spinach with garlic: Creamed spinach is a beloved pairing
- Semmelkren: Bread dumplings with horseradish
- The cooking vegetables: The carrots, parsnips, and celeriac from the broth
Wine Pairing
Austrian wine experts typically recommend a mature Blaufrankisch from Burgenland with Tafelspitz. The wine's medium body and subtle tannins complement the beef without overwhelming it. Alternatively, a full-bodied white Gruner Veltliner with some age can work beautifully, echoing the peppery notes of the horseradish sauce.
Nutritional Notes
Tafelspitz is a surprisingly balanced meal. The lean beef provides excellent protein, while the cooking method extracts fat. The root vegetables add fiber and nutrients. The sauces, though rich, are used in moderate amounts. At roughly 480 calories per serving with vegetables, it's substantial but not excessive.
