Recipe Tip: Austrian Classic: Tafelspitz Boiled Beef - Falstaff

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.



    1. 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.
    2. Step 2

      Wash meat briefly under lukewarm water, drain.
    3. 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.
    4. Step 4

      Simmer gently for 2 - 2.5 hours.
    5. Step 5

      Approx. 25 minutes before the expected end of cooking, add the root vegetables, leeks and - if desired - the stock cube.
    6. Step 6

      Lift cooked meat out of the pot, cut into 2cm thick slices, sprinkle with salt.
    7. Step 7

      Strain the cooking liquid, season to taste with salt.
    8. 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.
    9. 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.