Austrian Tafelspitz with Apple-Horseradish Sauce (Emperor's Boiled Beef)

The Austrian emperor prior to the first World War ate Tafelspitz (boiled beef) for dinner every night. The boiling method yields itself to an inexpensive cut of beef, but I like to use a leaner cut of beef. The broth with the bones and vegetables has a depth of flavor worth the effort. The apple and horseradish sauce suits this beef beautifully. Serve with boiled vegetables. I like finger potatoes and baby carrots.

• Preparation Time: 30 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 30 mins
• Calories: 307 Calories

Ingredients

• ⅛ teaspoon salt
• 1 pinch ground nutmeg
• salt to taste
• ⅛ teaspoon white pepper
• 3 tablespoons chopped fresh chives
• 2 stalks celery, chopped
• 2 cloves garlic, crushed
• 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
• 4 ½ pounds beef eye of round roast
• 2 medium (blank)s carrots, chopped
• 1 small leek, chopped
• 1 bunch parsley, chopped
• 2 medium apples - peeled, cored, and grated
• 2 tablespoons freshly grated raw horseradish, or to taste

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.