Austrian Tafelspitz

READY IN: 2hrs 15mins
Recipe by CaliforniaJan

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.

Top Review by ElaineAnn

Made half the recipe and just served the beef and veggies like "boiled dinner". Tender beef and flavorful veggies and stock left over for the freezer for other soup recipes. I will say I agree, it's fit for a king (or emperor) Thanks for posting Jan. Made for jan' win for Football Pool Week 7 2010.

Ingredients Nutrition


  1. 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.
  2. 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.
  3. Cut beef into 1/2 inch slices.
  4. Cut gherkins lengthwise in thin slices, leaving 1 end uncut. Spread out slices like a fan - garnish beef with gherkins.
  5. Serve vegetables in a separate dish with 4 tablespoons cooking liquid spooned over the top. Garnish with parsley.

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