dinner · everyday
Tafelspitz
Vienna's boiled beef rump served in its broth with apple-horseradish, chive sauce and roasted potatoes.
- Time
- 210min
- Steps
- 5
Ingredients
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Allergens
Contains milk, egg and wheat.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Bring water to a boil and add beef and bones; skim.
-
2
Add charred onion and spices; simmer very gently 2.5–3 hours, until the beef is tender and at least 63°C (145°F).
-
3
Add vegetables for the last hour.
-
4
Make apple-horseradish and chive sauce.
-
5
Rest the beef 3 minutes, then slice; serve broth first, then sliced beef with sauces and potatoes.
