Austria / Main
Tafelspitz
Beef rump boiled in a clear broth, with apple horseradish and fried potatoes.
Ingredients
- Beef rump, in one piece1.8 kg
- Marrow bones500 g
- Carrots3
- Celeriac200 g
- Leek1
- Onions2
- Bay leaves2
- Black peppercorns10
- Grated horseradish100 g
- Apples2
- Chives30 g
- Potatoes800 g
- Butter60 g
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Boil three litres of water with the root vegetables, bay and peppercorns and lower the beef into it.
Skim, and hold it just below a simmer for two and a half hours, never letting it bubble.
Halve the onions and char the cut faces black on a dry pan; they give the broth its colour.
Add the charred onion and the marrow bones to the pot for the last hour.
Grate the apples and mix them with the horseradish; that is Apfelkren, and it is made just before serving.
Boil the potatoes, slice them and fry them in butter until browned.
Slice the meat across the grain, serve the broth separately and the meat with the horseradish, potatoes and chives.
