Austrian boiled beef

Name: Austrian boiled beef
Total time: 180 min
Yield: 4
Cuisine: Austrian
Ingredients: 900 g Beef suitable for boiling, boneless; 250 g Carrot; 180 g Celery stalks; 180 g Leek; 180 g Onion; 2200 g Water; 0.5 g Dried bay leaf; 2 g Black pepper; 6 g Salt; 20 g Fresh parsley; 40 g Prepared horseradish

Tender beef gently simmered with root vegetables and aromatic broth.

Estimated total time: 180 minutes4 portionsAbout 490 kcal per portion

Tafelspitz — real photograph of the prepared dish — Photo: RobertK · CC BY-SA 2.5 · Photo source. Representative real dish photograph; home recipe ingredients, garnishes, and plating may differ. Resized and JPEG-compressed for display.

Ingredients for 4 portions

900 g Beef suitable for boiling, boneless
250 g Carrot
180 g Celery stalks
180 g Leek
180 g Onion
2200 g Water
0.5 g Dried bay leaf
2 g Black pepper
6 g Salt
20 g Fresh parsley
40 g Prepared horseradish

Method

Halve onion and brown the cut sides in a dry saucepan. Bring measured water to a simmer in a large pot.
Add beef and skim foam for the first 10 minutes. Add onion, bay, pepper and salt and simmer very gently, partly covered, for 90 minutes.
Add large pieces of carrot, celery and leek and simmer for another 45–60 minutes until beef is tender.
Lift out beef, slice across the grain and serve with vegetables, a little strained broth, parsley and horseradish.

Some broth will remain; the energy estimate counts all ingredients. The recipe excludes traditional apple-horseradish sauce, chive sauce and fried potatoes.

Tafelspitz

Allergens and ingredient checks

Listed allergens: celery, sulphites. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe reference

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