Tafelspitz – Austrian Boiled Beef
A classic Viennese dish that transforms lean beef into tender, flavorful meat through gentle simmering and collagen conversion.
Servings: 4 servings
Ingredients
- 1 onion halved, unpeeled
- 2 kg 4.4 lb Tafelspitz or top round
- 1 kg 2.2 lb beef bones
- 5 liters 1.3 gallons water
- 1 tbsp whole black peppercorns
- 5 bay leaves
- 2 cups soup vegetables carrot, celery root, leek
- 1 tsp salt
- Pinch black pepper
- Pinch nutmeg
Instructions
- Char the halved onion cut-side down in a dry pan until very dark.
- Bring water to a full boil in a large pot.
- Add beef, bones, peppercorns, and bay leaves. Reduce to a gentle simmer.
- Skim foam from the surface regularly.
- Simmer gently for 1½ hours.
- Add vegetables and charred onion. Simmer another hour.
- Remove meat, strain broth, and season.
- Slice beef against the grain and serve with broth.