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Classic Viennese Tafelspitz (Tender Boiled Beef Tri-Tip with Root Vegetables and Apple-Horseradish Sauce)
Emperor Franz Joseph's imperial staple: prime beef rump cap gently poached in clear vegetable broth with leeks and carrots, served sliced with sharp Apfelkren (apple-horseradish sauce) and fresh chives.
Prep
20 min
Cook
130 min
Total
150 min
Ingredients
4servings
- Beef rump cap (tri-tip or topside)800 g
- Carrots, peeled and halved lengthwise3 piece
- Celery root (celeriac), cut into chunks200 g
- Parsnip, peeled and quartered2 piece
- Leek, washed and cut into chunks1 piece
- Whole black peppercorns10 piece
- Tart apples, peeled and grated2 piece
- Freshly grated horseradish root2 tbsp
- Coarse sea salt1 tbsp
Preparation Steps
1
Place beef into a large pot with 3 liters cold water and bring to a simmer over medium heat. Skim foam diligently to keep the broth crystal clear.
15 min timer
2
Add coarse salt and peppercorns. Simmer gently over very low heat for 90 minutes with lid slightly ajar.
90 min timer
3
Add carrots, celery root, parsnip, and leek. Simmer for an additional 35-40 minutes until meat and vegetables are fork-tender.
40 min timer
4
Make Apfelkren: mix grated apples, fresh horseradish, 1 tsp apple vinegar, and salt. Slice beef against the grain, serve in shallow broth with root vegetables, coarse salt, and apple-horseradish sauce.
5 min timer
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Provenance & Public Domain Audit
Source: European Gastronomic Heritage / Public Domain Archives (United States Department of Agriculture (USDA) & European Culinary Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
