Typical Austrian Tafelspitz requires good beef, fresh vegetables, aromatic seasoning and plenty of water for cooking. With this recipe you can recreate the traditional Viennese original boiled beef.
- approx. 2 kg Tafelspitz beef (similar to topside, with even fat layer, boiled)
- 750 g beef bones
- 2 bay leaves
- 10 peppercorns
- 2 juniper berries
- 1 onion (unpeeled and halved)
- 3 carrots (coarsely chopped)
- 3 turnips (yellow, coarsely chopped)
- 1 celery (coarsely chopped)
- chives (chopped, to garnish)
Directions for Tafelspitz
- Bring 5 litres of cold water to the boil in a pot. Wash bones, place in the pot and bring to the boil.
- Remove the sinew and skin from the meat but leave the fat. Add the meat as well as the bay leaves, peppercorns and juniper berries to the pot and cook on a low heat for 2-3 hours. Skim off the froth during cooking.
- Halve an unpeeled onion and fry the cut side in a pan without oil until dark brown. Chop the vegetables into chunks and add to the meat with the onion. Cook for a further hour until the meat is very soft. If you poke the meat with a fork, it should be easy to press it in.
- Leave the meat to stand in the soup for a while and then strain off the soup.
- Cut the Tafelspitz into slices and serve on warm plates with a little soup, scattered with salt as well as chopped chives.
Do not add salt to the Tafelspitz, whilst it is still cooking in the soup otherwise it will become red and dry. The leftover soup with the sliced root vegetables also makes an excellent starter.
Vienna is a real haven for beef lovers and Tafelspitz is the most famous of more than a dozen beef cuts used for stewing. Tafelspitz and the method used to make this speciality have remained unchanged since the 19th century. Back then it was popular to boil meat, as the leftover also made a great soup, which could then be used as a side dish or a starter.
Emperor Franz Joseph helped this boiled meat dish gain popularity by declaring it his favorite dish. According to one story, anyone who was not able to name at least a dozen cuts of boiled beef, did not belong to Viennese society – no matter how much money they earned or whether the emperor had awarded them the title of privy counsellor or councillor of commerce!
A bestseller! You won’t forget this very spicy mixture for a long time. Organic onion and organic caraway remain as aromatic highlights on the palate in memory.
We love it!
AUSTRIAN MOUNTAIN HERB COOPERATIVE
Watering, picking and enjoying – this is the natural cycle in your own herb garden. But why so complicated when it’s so easy? So grab it and enjoy the high-quality mountain herbs from Austria.
At a glance
- founded in 1986 in Sarleinsbach
- Members / owners of the cooperative: 92 farmers from regional cultivation
- Employees: 45
- 280 tons of herbs are grown annually
The 3 basic pillars of the brand philosophy, which remain valid until today, are defined from the beginning as:
- 100% organic
- as many herbs as possible from regional cultivation
- highest quality
Convince yourself, because organic and quality is the passion!
Let’s be honest: Is there anything finer than a freshly prepared dish that is refined with tasty herbs to a real feast for the palate?