Skip to content
FriendsPantry

Austrian

Tafelspitz

Non-vegetarian

Beef simmered very gently with root vegetables until meltingly tender, served in its clear broth with apple-horseradish sauce. The emblem of Viennese cooking.

Tafelspitz is an Austrian main course, ready in about 3 hours 20 minutes and made with beef chuck, apple and prepared horseradish. It serves 6 and is rated easy to cook.

Start cooking
Sliced Tafelspitz boiled beef served with sauces and potatoes
Photo: RobertK / Wikimedia Commons · CC-BY-SA-2.5
Prep
20 min
Cook
3 h
Total
3 h 20 min
Serves
6
Level
Easy
Calories
344

Ingredients

6 servings

For the Apfelkren

Equipment

Method

  1. Step 1

    Bring the water to the boil, add the beef, return to a bare simmer and skim off the foam. Cook very gently, uncovered, for 1½ hours.

  2. Step 2

    Add the charred onion (opens in a new tab), carrots (opens in a new tab), parsnip (opens in a new tab), celeriac (opens in a new tab), leek (opens in a new tab), bay leaves (opens in a new tab), peppercorns, juniper (opens in a new tab) and salt. Keep at a gentle simmer until the meat is tender when pierced, about 1½ hours more.

    • 90 min
    • low heat

  3. Step 3

    Mix the grated apple (opens in a new tab) with the horseradish (opens in a new tab) and lemon juice (opens in a new tab) to make Apfelkren.

  4. Step 4

    Strain the broth. Serve it first as a soup with chives (opens in a new tab), then slice the beef across the grain and serve with the vegetables and Apfelkren.

    • 5 min
    Liquid being strained through a sieve
    How it looks · Photo: Katerina Holmes on Pexels

About this dish

Origin
Vienna, Austria · Well documentedMore food from Austria
Dish
Lunch · Dinner · Main courses · Soups
Cooking method
Simmered, Boiled
Taste
savoury, mild, peppery
Diet
No gluten ingredients · Dairy-free · No nut ingredients · Low-carb · High-protein
All labelsNon-vegetarian · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Low-carb · High-protein · Low-fat · Calorie-conscious
Worked out from the ingredients. How labels work
Good for
One-pot · Festive & celebration
Cook more with
Beef chuck · Apple · Prepared horseradish · Onion · Carrot · Parsnip
Techniques
Boiling · Simmering · Stock making

Allergens

  • May contain: Milkfrom prepared horseradish
  • May contain: Eggsfrom prepared horseradish
  • May contain: Mustardfrom prepared horseradish
  • Contains: Celeryfrom celeriac
  • May contain: Sulphitesfrom prepared horseradish

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

344 kcal per serving

Calculated

1 serving ≈ 572 g · recipe makes 6

Where the energy comes from

  • Protein 51%
  • Carbohydrate 25%
  • Fat 24%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy344 kcal60 kcal
Protein45 g7.9 g
Carbohydrate21.9 g3.8 g
Net carbohydrate17.4 g3 g
Sugars10.6 g1.9 g
Added sugars0 g0 g
Fibre4.5 g0.8 g
Fat9.4 g1.6 g
Saturated fat3.8 g0.7 g
Trans fat0.5 g0.1 g
Cholesterol128 mg22 mg
Sodium1017 mg178 mg
Salt equivalent2.5 g0.4 g
Vitamins & minerals per serving
Potassium
1099 mg
Calcium
95 mg
Iron
5.1 mg
Magnesium
72 mg
Vitamin A (RAE)
186 µg
Vitamin C
16 mg
Vitamin D
0.2 µg
Vitamin B12
4.6 µg
Folate (DFE)
46 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: juniper berries, chives.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Never let it boil hard – a lazy simmer keeps the broth clear and the meat juicy.

Serve with

  • Classic sides are fried grated potatoes (Rösterdäpfel), creamed spinach and chive sauce.

Food safety

  • Cool the broth and beef quickly (shallow containers) and refrigerate within 2 hours; bring the broth back to the boil before serving leftovers.

Storage

  • Keep meat and broth together, refrigerated, for 3 days.

Reheating

  • Warm slices in the broth until steaming hot.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Sauces, chutneys & dips for this dish

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

You might also like