Austrian Tafelspitz

Submitted 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."

 

• Ready In: 2hrs 15mins
• Ingredients: 13
• Serves: 6

ingredients

• 3 lbs beef brisket
• 2 quarts water
• 1 teaspoon salt
• 2 leeks, white part only
• 1 onion, cut into rings
• 2 large carrots, peeled, cut into thin sticks
• 4 celery ribs, cut into thin strips
• 6 small red potatoes, scrubbed
• 6 gherkins
• parsley
• apple, slices
• sour cream
• horseradish

directions

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.

Reviews

[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.