Find out how to make the German Austrian Specialty Tafelspitz, which means literally the point of the table. It used to be the favorite meal of Austrian Hungarian Emperor Franz Joseph, and this dish was part of every meal. It is therefor a national recipe in Austria but it is very popular in Germany too.
Tafelspitz is a special cut of beef, and not a pot roast. You would need a custom-cut fresh piece of the hind part of beef (comparable to the American tri-tip, also called silver tip). A substitute can be fresh beef chuck brisket but not corned brisket.
The Tafelspitz is normally served with boiled potatoes and a horseradish or chives sauce. Below you will find the recipe for a horseradish sauce. Happy Cooking!
Ingredients Tafelspitz
2.5 pounds (1200g) of either fresh beef brisket, silverside or sirloin
enough water to fill in a pot, about 5 L
salt about ½ tbsp for every Qt. water
1 leek, cut into slices
1/4 of a celery root, peeled and cut
10 whole black or white peppercorns
3 small-medium onions, peeled
2 bay leaves
5 cloves
2 whole medium size carrots, peeled, cut into pieces
fresh parsley
Horseradish Sauce – See blow
Cooking Instructions Tafelspitz
1. Remove skin and tendons from the Tafelspitz meat but keep the fat layer.
– Peel the onions, and cut 2 into smaller pieces. The remaining onion cut in half and then in quarters but don’t cut them completely (see video)
– Place the onion halves into a heavy pan, no grease, brown the cutting edges.These pieces will be used for the broth.
and in a pan fry it without grease or oil until the cutting edges are getting brown.
– Cut vegetables into cubes.
– Place browned onions on the bottom of a big pot, place meat on top, then the chopped veggies.
– Cover with cold water. The meat should be covered well.
– Season to taste, add bay leaves, cloves and peppercorns
– Bring to a boil.
– Reduce heat and let simmer for about 2 hours, until the meat is really tender. The cooking time depends on the meat, so check frequently.
Test: If you take a fork and gently poke it into the meat, the fork should go easily into the meat.
2. Remove the meat from the broth and sieve the broth; put the meat back into the broth and leave it there for 15 minutes.
3. Cut Tafelspitz into slices, and serve the slices on warm plates, add the salt now and sprinkle chopped parley over it.
4. Serve with boiled potatoes (peeled and cut in half) or “Bratkartoffeln”, fried potatoes, and a Horseradish Sauce (see recipe below).
In Austria this dish is served with apple sauce.
Craving Made in Germany Specialties?
Horseradish sauce
Ingredients and Cooking Instructions
1 stick butter butter
1 apple
1.5 tbsp flour
120 ml heavy cream or whole milk
2 tbsp fresh grated horseradish
1 tsp lemon juice or to taste
– Peel apple, remove core and grate it.
– Grate horseradish.
– Add the lemon juice and mix well.
– Melt butter in a pan. Make sure it doesn’t get brown.
– Add flour and while stirring fry it slightly to get a light yellow color (this is a so-called “roux”). There shouldn’t be any clumps.
– Pour in the milk, little by little. Whisk very good.
– Bring sauce to a boil, reduce heat and let simmer uncovered for 3 min. Stir frequently.
– Add grated horseradish and apple. Reduce heat. Mix well.
– Season with salt, pepper, nuts to taste.
TIP
When cooking Tafelspitz you always get a wonderful broth which you can use as the base for another soup. Add some German soup noodles, a vegetable mix or use it for aa risotto – the possibilities are many.
Here’s a fantastic video from a German Chef – In English
Photosource
Related
