Viennese Tafelspitz — Austrian boiled beef with horseradish sauce and vegetables

Tafelspitz is the most famous dish of Austrian cuisine and is considered Austria’s national dish — it is said to have also been a favourite of Emperor Franz Joseph I. The name comes from the particular cut of beef (the tip of the top round) that is simmered slowly for hours in broth with root vegetables until it becomes tender. Traditionally the strained broth is served as a first-course soup, while the sliced meat is accompanied by horseradish sauce (Meerrettichsauce), a chive sauce, potatoes and the boiled vegetables from the pot, as described in the classic Viennese culinary tradition.

INGREDIENTS (for 4 people):

• 1–1.2 kg beef (top round tip)
• 2.5 litres cold water
• 2 carrots
• 1 leek
• 1/2 celeriac (or 2–3 celery stalks)
• 1 large onion, halved and lightly browned in a dry pan
• 2 garlic cloves
• 10 black peppercorns
• 2 bay leaves
• Salt to taste and fresh parsley

For the horseradish sauce:

• 3 tablespoons grated horseradish (fresh or from a jar)
• 200 ml cooking cream
• 1 tablespoon butter
• 1 teaspoon flour
• Salt, a little sugar and a little lemon juice

PREPARATION STEPS:

1. Place the meat in a large pot with cold water and bring to a boil. Skim off the foam that gathers on the surface.
2. Add the carrots, leek, celeriac, browned onion, garlic, pepper, bay leaf and salt. Lower the heat and simmer slowly, with the lid half open, for 2.5–3 hours, until the meat is easily pierced with a fork.
3. Remove the meat from the pot and keep it warm, covered. Strain the broth — it is served as a first-course soup, optionally with thin noodles or breadcrumbs.
4. For the horseradish sauce: melt the butter in a pan, add the flour and fry for 1 minute while stirring; pour in the cream a little at a time until the sauce thickens; add the grated horseradish, salt, sugar and lemon juice and mix well.
5. Slice the meat thickly, against the grain. Serve with the horseradish sauce, the boiled vegetables from the broth, boiled or fried potatoes and finely chopped chives on top.

Preparation time: 20 minutes. Cooking time: 2.5–3 hours. Servings: 4.