Today I would like to introduce you to one of my favorite dishes from my homeland: Tafelspitz, a national dish from Austria.
Learn how to easily prepare this delicacy in your kitchen and an excellent pick for a Christmas menu main course.
If you're visiting Vienna and want to eat the best Tafelspitz, you should pay a visit to Plachutta in Wollzeile.
Anyway, Tafelspitz is certainly a Viennese “delicacy” suited to special occasions…for dinner parties, having family around, or a holiday celebration. It's even the flagship dish on the menus of some of Vienna's more upmarket restaurants, such as Plachutta on the Wollzeile (Incidentally, Tafelspitz is also the name of the specific meat joint used, cut from the rump, with a characteristic layer of fat on one side. If there's no fat, it's not Tafelspitz.)
You boil the meat in simmering water until very soft and tender, along with soup greens and/or soup cubes. People typically use the leftover broth as a soup before the meat course.
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🥘 Ingredients
- Mirepoix (mixed vegetables for soup, consisting: carrots, parsley, celery stalk, and leek)
- 21.2 oz (600 g) Tafelspitz (Tafelspitz is part of the beef hindquarter. It forms the flat end of the beef rump, tapering to the tail. The meat is medium to long fibrous and therefore suitable for simmering, cooking, and braising.)
- 1 teaspoon Salt
- 8 pcs peppercorns
- 1 teaspoon Lovage
- 1 Stock Cube
- 1-2 Cloves of Garlic
- one-quarter of an onion
🍽 Equipment
- Large Soup Pot with at least 7-quart capacity
- Cutting Board
- Kitchen knife
- Strainer
🔪 Instructions
Fill a large soup pot ⅔ full with water. Add all the other ingredients (except the meat) and bring the water to a boil. The meat must be added to the pot only when the water boils; this is because you want to keep the flavor inside the meat and not boil it out.
In fact, this is precisely the opposite of boiling a classical beef broth here. When making beef soup, that's what you want. To get every flavor out of the meat into the soup. But with Tafelspitz, you want the beef to retain its incredible flavor!
Once the water boils, add the meat and let it cook for 2.5 hours. Put the lid of the pot at an angle during this process. Then strain the soup to separate it from the greens.
Place the cooked Tafelspitz on a cutting board and cut it into finger-thick slices.
If you don't want to discard the carrots, set them aside and slice them. Then, return the sliced carrots to the soup.
Now you can serve the soup with an addition of your choice. (I opted for a noodle soup here). You can also use frittatas, liver dumplings, semolina gnocchi, here. Whatever you fancy. Afterward, present the Viennese Tafelspitz with roasted potatoes, apple horseradish, and chive sauce.
🇦🇹 If you are looking for more authentic Austrian recipes, you can find them in our Austrian recipe category. 🇦🇹
💭 Top tip
Traditional Accompaniments with Austrian Boiled Beef
When ordering Tafelspitz in a restaurant in Austria, you traditionally get the meat in the soup served in a small soup pot. Kartoffelschmarrn (roasted potatoes) and sauces (apple horseradish and chive sauce) separately. In some cases, instead of roasted potatoes, creamed spinach is served. You can choose the beef bouillon garnish in advance: In most cases- noodles, liver dumplings, or frittatas.
🙋🏻 FAQ
How long can you keep cooked beef?
USDA recommends using cooked beef within 3 to 4 days, kept refrigerated (40°F or less). Refrigeration slows but does not stop bacterial growth. USDA recommends using cooked leftovers within 3 to 4 days.
There are two different families of bacteria: pathogenic bacteria, the kind that cause foodborne illness, and spoilage bacteria, the kind of bacteria that cause foods to deteriorate and develop unpleasant odors, tastes, and textures.
Pathogenic bacteria can grow rapidly in the "Danger Zone," the temperature range between 40°F and 140°F. Because they do not generally affect the taste, smell, or appearance of a food, one cannot tell that a pathogen is present.
Spoilage bacteria can grow at cold temperatures, such as in the refrigerator. Eventually they cause food to develop off or bad tastes and smells. Most people would not choose to eat spoiled food, but if they did, they probably would not get sick. However, some pathogenic bacteria such as Listeria monocytogenes (Lm) thrive at cold temperatures, and if present, will grow in the refrigerator and could cause illness. Microbial spoilage results from bacteria, molds, and yeast.
Though spoilage of food is mostly an issue of quality, it is also a matter of food safety. Of course never taste foods to determine safety.
The Danger Zone is the temperature range between 41°F and 140°F in which bacteria can grow rapidly. To keep food out of the Danger Zone, keep cold food cold, at or below 40°F , and hot food hot, at or above 140°F. USDA recommends following the FOUR steps to Food Safety (Clean, Separate, Cook, and Chill) to prevent food spoilage and reduce your risk of foodborne illness.
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Source: ask.usda.gov
Are Beef Bone Broth and Beef Stock the Same Thing?
Yes, and no. First of all, "bone broth" is a culinary misnomer. Since traditional broth is made from meat, not bones, the "bone broths" that are popular to drink on their own these days are technically stock. Bone broths are simmered for longer than regular stocks are to extract more nutrients; sometimes vinegar is added to help break down the bones more as they cook. It's then seasoned to make it more palatable.
Even though beef stock and bone broth are very similar, keep in mind when using products labeled "beef bone broth" as an ingredient that they are already salted, so you should reduce the salt the recipe calls for.
Source: simplyrecipes.com
Where should I eat Tafelspitz in Vienna?
Vienna's best for boiled beef. - Plachutta Wollzeile
I can highly recommend Plachutta to everyone!
Source: tripadvisor.com
What to serve with Tafelspitz?
- Erdäpfelschmarrn (roasted potatoes)
- Chive Sauce
- Apple Horseradish Sauce
What cut of beef is Tafelspitz?
Tafelspitz is part of the beef hindquarter. It forms the flat end of the beef rump, tapering to the tail. The meat is medium to long fibrous and therefore suitable for simmering, cooking, and braising.
Have fun cooking and enjoying this traditional Viennese delicacy! Let me know how you liked it!
📖 Recipe
Tafelspitz - Austrian Prime Boiled Beef
Ingredients
- 1 Mirepoix
- 600 g Tafelspitz Tafelspitz is part of the beef hindquarter. It forms the flat end of the beef rump, tapering to the tail.
- 1 teaspoon salt
- 8 pcs peppercorns
- 1 teaspoon lovage
- 1 stock cube
- 1-2 cloves garlic
- ¼ Onion
Instructions
- Fill a large soup pot ⅔ full with water.
- Add all the other ingredients (except the meat) and bring the water to a boil.
- Once the water boils, add the meat and let it cook for 2.5 hours. Put the lid of the pot at an angle during this process.
- After 2.5 hours strain the soup to separate it from the greens.
- Place the cooked Tafelspitz on a cutting board and slice it into finger-thick slices.
Notes
Use the cooked soup right away as an appetizer.
Now you can serve the soup with an addition of your choice. (I opted for a noodle soup here). You can also use frittatas, liver dumplings, semolina gnocchi, here. Whatever you fancy.What to serve with Tafelspitz?
- Erdäpfelschmarrn (roasted potatoes)
- Chive Sauce
- Apple Horseradish Sauce
Nutrition values are estimates only, using online calculators. Please verify using your own data.
⛑ Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Elizabeth Emery
I love learning about traditional Austrian dishes! Makes me nostalgic for the days when we could travel. 🙂
Nora
The time to travel will hopefully come again soon! Then nothing will stand in the way of a visit! 🙂
Giangi Townsend
I am in love with this dish since my trip to Vienna and enjoying it at Plachutta. Love that I can make it home and cannot wait to get the cut of beef and have it at home. Loves Austria and cannot wait to visit again. Thank you for bringing some fond memories of a great family trip back <3
Nora
That is so great to hear! <3
Kris
This sounds amazing. I can’t wait to try it. I’ve never made anything like so I’m looking forward to learning!
Nora
Thank you! Tell me how you liked it!
Gabriela Herrera
I love that I never leave your site without learning something new and this recipe did not dissapoint.
Nora
Thank you so much! It's so wonderful to hear that!
Emily Flint
This does look like the perfect meal for the holidays! I'm also interested in that chive sauce so I will be on the lookout for that on your site 🙂
Nora
Thank you so much! Yeah, the chive sauce recipe will be out in a week or two. 🙂
Brianna
I remeber eating Tafelspitz in Vienna in a cafe near the State Opera House!. I can't wait to recreate that dish for home.
Julia
My daughter would love this, traditional food cooked slowly and yet full of incredible flavours. I love that there are no real leftovers from the cooking process either. Everything can be used in some way. Love this approach to food.
Nora
I always try when cooking to use all the ingredients and not throw anything away! It is a shame to waste food!
Colette Zaharko
Austria is on my bucket list now because of this delicious recipe! This recipe is so delicious!
I love your tips about not boiling the meat with the vegetables because that will remove all the juices from the beef; I would have never known that if I didn't read your post. Great tips!
Thanks for sharing Austria with us!
Nora
Thank you for your lovely comment! I'm very happy that I was able to bring you a little closer to Austria with this recipe! Soon you can travel again, and then nothing stands in the way of a visit!
Jessica Formicola
I've never tried tafelspitz, but after reading your recipe I absolutely cannot wait to! Adding it to our weekend dinner menu!
Nora
Great to hear that! Tell me how you liked it!
Mihaela | https://theworldisanoyster.com/
I've got an education on an Austrian speciality reading this post! It would be great to serve it in Vienna, but given the messy travel situation at the moment, I can make it at home and pretend I'm at Plachutta:))
Nora
Thank you! Yea, right now, you have to let your imagination run wild! 🙂
Mihaela | https://theworldisanoyster.com/
Update: the family loved it and mentioned we need to add Vienna to the pit stops for our next European expedition! So far, 2 stops in Belgium, 6 in Germany, 3 others in Austria, 2 in Slovakia, 1 Check rep and 1 Hungary, we'll need a month to make it to Romania and then another month to spend there, plus god knows how long to self isolate if this mess does not end!))))) In the end, it will mean fired from our jobs for excessive holiday:))))))))))))))))
Nora
Sounds like an amazing plan! I hope traveling will get easier soon, so you can enjoy your trip even more! <3
Amy Roskelley
Delicious!
I need to get myself to Austria!!
Pam Greer
I can't wait to try this!
Catherine
Yum! This looks so incredible!
Mama Maggie's Kitchen
This looks incredibly delicious. Can I hire you as my personal chef? lol
Nora
Thank you! I am honored! 🙂
Michelle
Amazing! My whole family loved it. It was our first time trying apple horseradish and it was surprisingly delicious! Thank you so much for sharing this recipe.
Cosette
Tafelspitz sounds delicious. Will try it at home, but also when in Austria again!
Fiona Maclean
That sounds like classic European fare! I've eaten similar dishes in Prague too. I'll have to try for myself!!!
Jeff
This looks very simple and the spices sound nice. I will give it a try.
Audrey
This is perfect for Christmas or any time you want a nicer meal.
Natalie
This looks quite delicious. I will definitely save this recipe and make it for Christmas dinner.
Freya
I can’t wait to cook this for family, but I won’t wait until Christmas!
Brianna May
What an interesting dish! Sounds delish.
Jere Cassidy
This is how my grandmother made her beef and it was always so delicoius. Glad to find your recipe so I can make this for my family.
Michelle Huston
My family is always open to trying something new. I think I have found this weekends dinner! Thanks for sharing.
Joshua
This Tafelspitz recipe was delicious and really flavorful! It was my first time trying boiled beef this way. Thanks for sharing.
Oscar
This tafelspitz looks really good and something I would enjoy. Saving this to make on the weekend.
Sunrita
Had this on one of our visits to Austria it was delicious. Thanks for sharing the technique.
Mama Maggie's Kitchen
Oh my word! I need this in my life.
Mama Maggie's Kitchen
This dish looks SO deliciously good. I wish I could eat that right now!
Addie
This was such a well written blog! Thank you for the info!
Nora
Thank you so much!
AISilva
This is so interesting, I had never heard of tafelspitz before and don't know much about Austrian cuisine. Thanks so much for taking the time to give a little background. My family would love this prime boiled beef!
Gina Abernathy
We visited Austria several years ago and loved it. The food was amazing. I know this dish has got to be delicious. I can't wait to try it!
Jeannie
I like learning dishes from other parts of the world. Ive only been to one town in Austria and would love to visit again to try local foods.
Addie
I’d never tried this before but your recipe was so detailed!
Cindy Mom the Lunch Lady
This is such an interesting recipe. I am not very familiar with Austrian food, and this sounds and looks delicious.