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.
- 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
Step 1Brown 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 2Wash meat briefly under lukewarm water, drain.
Step 3Bring 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 4Simmer gently for 2 - 2.5 hours.
Step 5Approx. 25 minutes before the expected end of cooking, add the root vegetables, leeks and - if desired - the stock cube.
Step 6Lift cooked meat out of the pot, cut into 2cm thick slices, sprinkle with salt.
Step 7Strain the cooking liquid, season to taste with salt.
Step 8Slice 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 9Traditionally 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.