Recipe Tip: Austrian Classic: Tafelspitz Boiled Beef - Falstaff
Top Recipe for 6 Persons. All ingredients and tips for getting it right. This is the famous Tafelspitz recipe, as served by Ewald and Mario Plachutta of the famous Restaurant Plachutta in Vienna.
Ingredients
- 11 onion, with peel, halved
- kgbeef cut from the bottom sirloin, it is a separate muscle, referred to as Tafelspitz in Austria, tri tip in the US and as picanha in Brazil. Alternatively brisket or shin can be used.
- peppercorns, black
- 250 groot vegetables, peeled (carrot, celeriac and parsley root in equal parts)
- ½leek, halved, washed
- beef stock cube (optional)
- salt if needed
Instructions
Step 1
Brown the onion with its skin in the pot in which you will boil the beef. The browned onion will lend both flavour and colour to the cooking liquid.Step 2
Wash meat briefly under lukewarm water, drain.Step 3
Bring 3.5 litres of water to the boil, add the meat and simmer gently, constantly skimming off rising foam, then add peppercorns and onion, salt lightly.Step 4
Simmer gently for 2 - 2.5 hours.Step 5
Approx. 25 minutes before the expected end of cooking, add the root vegetables, leeks and - if desired - the stock cube.Step 6
Lift cooked meat out of the pot, cut into 2cm thick slices, sprinkle with salt.Step 7
Strain the cooking liquid, season to taste with salt.Step 8
Slice the root vegetables that were cooked in the broth, cut the leek into pieces and serve together with the sliced meat in a soup tureen or dish, garnish with chives.Step 9
Traditionally at table, the broth is eaten as a first course with some of the vegetables, the main course is the beef, served with fried or boiled potatoes and creamed or freshly grated horseradish as a condiment.