• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
combinegoodflavors.com
  • Browse Recipes
  • Shop
  • Resources
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
  • Browse Recipes
  • Shop
  • Resources
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Browse Recipes
    • Shop
    • Resources
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Recipes » Christmas

    How to cook Tafelspitz (Austrian Prime Boiled Beef)

    Published: Jun 2, 2021 · Modified: Nov 14, 2022 by Nora · This post may contain affiliate links · 49 Comments

    Sharing is caring!

    76 shares
    • Flipboard
    • Facebook16
    • Yummly
    • WhatsApp
    A national dish from Austria and an excellent pick for a Christmas menu main course. Pairs well with roasted potatoes, apple horseradish, and chives sauce.
    A national dish from Austria and an excellent pick for a Christmas menu main course. Pairs well with roasted potatoes, apple horseradish, and chives sauce.
    A national dish from Austria and an excellent pick for a Christmas menu main course. Pairs well with roasted potatoes, apple horseradish, and chives sauce.
    A national dish from Austria and an excellent pick for a Christmas menu main course. Pairs well with roasted potatoes, apple horseradish, and chives sauce.

    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. 

    Jump to Recipe - Print Recipe

    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.

    (plachutta-wollzeile.at)

    Jump to:
    • 🥘 Ingredients
    • 🍽 Equipment
    • 🔪 Instructions
    • 💭 Top tip
    • 🙋🏻 FAQ
    • 📖 Recipe
    • 🇦🇹 You might also like
    • ⛑️ Food Safety
    • 💬 Comments

    🥘 Ingredients

    • Mirepoix (mixed vegetables for soup: carrots, parsley, celery stalk, and leek)
    • 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.)
    • Salt
    • Peppercorns
    • Lovage
    • Stock Cube
    • Garlic cloves
    • Onion

    See the recipe card for quantities.

    Snag it before it's gone!

    🍽 Equipment

    • Large Soup Pot with at least 7-quart capacity 
    • Cutting Board
    • Kitchen knife
    • Strainer

    🔪 Instructions

    Fill a large soup pot ⅔ full of 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.

    Mirepoix (mixed vegetables for soup, consisting: carrots, parsley, celery stalk, and leek)

    Mirepoix (mixed vegetables for soup: carrots, parsley, celery stalk, and leek)

    Cook the Tafelspitz for 2,5 hours.

    Cook the Tafelspitz for 2,5 hours.

    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. 

    Fully cooked Tafelspitz (prime boiled beef) after 2.5 hours. Cut into finger-thick slices.
    Fully cooked Tafelspitz (prime boiled beef) after 2.5 hours. Cut into finger-thick slices.
    Fully cooked Tafelspitz (prime boiled beef) after 2.5 hours. Cut into finger-thick slices.
    Fully cooked Tafelspitz (prime boiled beef) after 2.5 hours. Cut 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

    Where should I eat Tafelspitz in Vienna?

    Vienna's best for boiled beef at Plachutta Wollzeile! I can highly recommend Plachutta to everyone!

    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!

    The 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.

    Tafelspitz is part of the beef hindquarter

    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.

    Provide a short description of the article. The title appears in the article and in search results.

    Source: ask.usda.gov

    📖 Recipe

    Tafelspitz - Austrian Prime Boiled Beef

    Nora
    Tafelspitz - a national dish from Austria and an excellent pick for a Christmas menu main course. Boil high-quality beef, with vegetables and traditional flavoring in water, and serve Tafelspitz with roasted potatoes, apple horseradish, and chive sauce.
    4.99 from 124 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 2 hours hrs 30 minutes mins
    Total Time 2 hours hrs 40 minutes mins
    Course Main Course
    Cuisine Austrian
    Servings 4 servings
    Calories 421 kcal

    Equipment

    • Large Soup Pot
    • Cutting Board
    • Kitchen knife
    • Strainer

    Ingredients
     
     

    • 1 bunch Mirepoix
    • 1.3 lb 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.
      1 bunch Mirepoix, 1 teaspoon salt, 8 pcs peppercorns, 1 teaspoon lovage, 1 stock cube, 1-2 cloves garlic, ¼ Onion
    • 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.
      1.3 lb Tafelspitz
    • 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
    Never miss a recipe!Sign up and let me spoil you weekly with a delicious homemade recipe!
    Keyword Autrian Prime Boiled Beef, Beef Bouillon, Cooked Beef, Prime Boiled Beef, Tafelspitz, Viennese Tafelspitz
    Like this recipe?Mention @combinegoodflavors or tag #combinegoodflavors!
    Nutrition values are estimates only, using online calculators. Please verify using your own data.
    Serving: 1serving | Calories: 421kcal | Carbohydrates: 2g | Protein: 28g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 14g | Cholesterol: 105mg | Sodium: 656mg | Potassium: 505mg | Fiber: 1g | Sugar: 1g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 4mg
    Enjoy creating delicious food all year round! Truffles, eggnog, chocolates, Christmas cookies, cakes, boozy drinks, and divine Austrian delicacies!

    🇦🇹 You might also like

    • Homemade apple horseradish sauce is the perfect combination of spiciness and sweetness. Both flavors are well-balanced and do not overpower the taste of the meat.
      How to make Apfelkren - Austrian Horseradish Sauce
    • ready to eat mustard chive sauce
      How to make delicious homemade Chive Sauce in 5 Minutes
    • A Summer Treat - Strawberry Sponge Cake
      Fresh Strawberry Sponge Cake
    • grated pan fried potatoes - austrian style
      Austrian Erdäpfelschmarrn - grated pan fried potatoes

    ⛑️ 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

    More Christmas

    • Two glasses filled with delicious cranberry Aaperol spritz, placed on snowy ground, garnished with a delicious berry mix.
      Cranberry Aperol Spritz
    • Three beginner-friendly chocolate dips that only require five simple ingredients. Piped in small gorgeous Christmas dipping bowls.
      Sweet Dips for Cookies
    • Charming coconut truffles in green bowl next to Christmas decoration.
      White Chocolate Coconut Truffles
    • Gorgeous Christmas ornament shaped glass filled with festive cranberry gin tonic, placed on glass coaster.
      Festive Cranberry Gin and Tonic

    Sharing is caring!

    76 shares
    • Flipboard
    • Facebook16
    • Yummly
    • WhatsApp

    Recent Posts

    • Cranberry Aperol Spritz
    • Sweet Dips for Cookies
    • White Chocolate Coconut Truffles
    • Festive Cranberry Gin and Tonic
    • Melt-in-your-Mouth Butterball Cookies

    Reader Interactions

    Comments

      I'm eggcited to hear from you! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Jerika

      August 24, 2022 at 5:06 am

      YUM! Looks so delish!:) Thank you for the tips on how to cook Tafelspitz.:) I'll be making one soon.:)

      Reply
    « Older Comments

    Primary Sidebar

    A national dish from Austria and an excellent pick for a Christmas menu main course. Pairs well with roasted potatoes, apple horseradish, and chives sauce.
    A national dish from Austria and an excellent pick for a Christmas menu main course. Pairs well with roasted potatoes, apple horseradish, and chives sauce.
    A national dish from Austria and an excellent pick for a Christmas menu main course. Pairs well with roasted potatoes, apple horseradish, and chives sauce.
    A national dish from Austria and an excellent pick for a Christmas menu main course. Pairs well with roasted potatoes, apple horseradish, and chives sauce.

    Seasonal

    • Spring
    • Summer
    • Autumn/Fall
    • Winter
    combinegoodflavors author nora

    Hi, it's me, Nora! I love good food, especially when it's homemade. I am a home chef with a passion for baking and mixing drinks.

    More about me →

    Popular

    • How to make homemade advocaat egg liqueur? - explained step by step.
      How to make a delicious homemade Advocaat egg liqueur
    • A big slice of deliciousness - the no-bake chocolate ricotta cheesecake!
      No-Bake Chocolate Ricotta Cheesecake
    • Meringue nests filled with whipped cream, decorated with blueberries and mint leaves, and dusted with powdered sugar. Placed on black serving plate.
      Mini Blueberry Pavlova
    • With the ladyfingers as the final layer, the dessert has an even greater visual impact!
      Simple Layered Eggnog Vanilla Pudding Dessert

    Seasonal

    • Super soft and delicious pumpkin cookies placed on black leaf shaped dish.
      Fall in Love with these Soft Pumpkin Cookies
    • Gorgeous cranberry bundt cake with chocolate chips, cinnamon, and of course dried cranberries. Placed on a red plate.
      Fall in Love with this Cranberry Bundt Cake
    • Gorgeous raspberry cream cheese thumbprint cookies on black cooling rack.
      5 Ingredients Raspberry Cheesecake Thumbprint Cookies
    • Gorgeous green bowl on white wooden board filled with delicious white chocolate pudding.
      White Chocolate Pudding That'll Wow Your Guests

    Footer

    AS SEEN ON ABC NBC...
    • Facebook
    • Instagram
    • Pinterest
    Free Basic Dough Recipes

    My Favorites

    Two glasses filled with delicious cranberry Aaperol spritz, placed on snowy ground, garnished with a delicious berry mix.
    Three beginner-friendly chocolate dips that only require five simple ingredients. Piped in small gorgeous Christmas dipping bowls.
    Charming coconut truffles in green bowl next to Christmas decoration.

    Footer

    A national dish from Austria and an excellent pick for a Christmas menu main course. Pairs well with roasted potatoes, apple horseradish, and chives sauce.
    A national dish from Austria and an excellent pick for a Christmas menu main course. Pairs well with roasted potatoes, apple horseradish, and chives sauce.
    A national dish from Austria and an excellent pick for a Christmas menu main course. Pairs well with roasted potatoes, apple horseradish, and chives sauce.
    A national dish from Austria and an excellent pick for a Christmas menu main course. Pairs well with roasted potatoes, apple horseradish, and chives sauce.

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Statement
    • Disclaimer
    • Terms & Conditions
    • Imprint

    Newsletter

    • Sign Up! for emails and updates
    • Free Discount Library

    Contact

    • Contact
    • Work with me
    • Guest Posts
    • Media Kit

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 Combine Good Flavors

    76 shares
    • 16