Austrian Tafelspitz with Apple-Horseradish Sauce (Emperor's Boiled Beef)
This Austrian boiled beef, or Tafelspitz, comes with a homemade apple-horseradish sauce that perfectly complements the dish.
Preparation Time
30 mins
Cooking Time
3 hr 15 mins
Total Time
3 hr 45 mins
Calories
307 Calories
Recipe Instructions
Step 1
Rinse beef bones and place in a large pot, cover with water, add salt to taste, and bring to a boil. Add beef roast and bring back to a boil, making sure roast is covered by water. Skim frothy liquid several times if necessary. Reduce heat and let simmer for 1 hour.
Step 2
Stir onions, carrots, celery, leek, garlic, parsley, bay leaf, and more salt to soup. Bring to a boil, skimming off froth on top as necessary.
Step 3
Cover and continue to simmer until beef can be easily pierced with a sharp knife point, about 2 hours.
Step 4
During the last half hour of cook time, prepare apple-horseradish sauce. Place apples in a small saucepan and add sugar and vinegar. Cook over low heat for 10 to 12 minutes. Let cool, about 5 minutes. Stir in horseradish and season with salt and pepper.
Step 5
Remove meat to a heated serving platter. Strain stock through a fine sieve and add nutmeg and salt to taste. Reserve stock. Toss vegetables and bones. Slice meat across the grain and pour a little stock over it; garnish with chives.
Ingredients
1 pinch ground nutmeg
salt to taste
3 tablespoons chopped fresh chives
2 stalks celery, chopped
2 cloves garlic, crushed
2 carrots, chopped
2 tablespoons white wine vinegar
1 large bay leaf
2 small onions, quartered
1 teaspoon white sugar, or to taste
2 pounds beef soup bones
1 small leek, chopped
1 bunch parsley, chopped
2 medium apples - peeled, cored, and grated
2 tablespoons freshly grated raw horseradish, or to taste
