Entree: Austria – Central Culinary Region – Tafelspitz (Boiled Beef in Broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs 40 min

Additional 10 min

Total 3 hrs

Ingredients

1.6 kg bone-in beef rump (gross weight); estimate about 1,280 g raw edible beef before cooking and about 960 g cooked edible beef, assuming roughly 80% raw edible yield after bone removal and 75% cooking yield from that edible portion. Beef rump is the selected cut for this estimate; top round is an alternative in the source.
2,800 ml cold water
2 large onions, halved and charred on the cut side (about 300 g edible onion, estimated)
3 medium carrots, peeled and halved (about 180 g edible carrot, estimated)
225 g parsley root, peeled and halved; parsnip is the source's alternative
225 g celeriac, peeled and cut into chunks (estimated edible portion: 225 g)
1 leek, white and light green parts only, washed and halved (about 150 g edible leek, estimated)
2 bay leaves (about 0.4 g estimated)
4 g whole black peppercorns
22 g kosher salt, plus an unmeasured amount to taste
15 g fresh parsley, chopped, for garnish
450 g small waxy potatoes, scrubbed
Apfelkren (apple-horseradish condiment section)
30 g fresh grated horseradish (estimated edible portion: 30 g)
115 g tart apple, peeled and grated
45 ml white wine vinegar (about 45 g estimated)
4 g sugar
Pinch of salt (about 0.3 g estimated)
Chive cream sauce (Schnittlauchsauce) section
120 g sour cream
15 g finely chopped chives
15 ml lemon juice (about 15 g estimated)
Salt and freshly ground black pepper to taste (amounts unspecified)
Optional roasted beef marrow section
170 g beef marrow bones, gross weight; estimated about 85 g edible marrow, assuming approximately half the gross bone weight is marrow

Instructions

1. 1. Rinse the bone-in beef rump and place it in a large soup pot. Add the cold water; it should cover the beef as much as possible.
2. 2. Add the charred onions, carrots, parsley root, celeriac, leek, bay leaves, and peppercorns. Bring to a gentle simmer, skimming off foam as it rises.
3. 3. Reduce the heat so the broth barely simmers. Partially cover and cook gently for 2 to 2 1/2 hours, until the beef is fork-tender. Add the measured salt about halfway through cooking, then adjust seasoning near the end.
4. 4. While the beef cooks, make the Apfelkren by mixing the horseradish, grated apple, vinegar, sugar, and pinch of salt. Refrigerate until serving.
5. 5. Make the chive cream sauce by combining the sour cream, chives, and lemon juice. Season with salt and black pepper to taste, then chill until serving.
6. 6. About 20 to 25 minutes before the beef is done, add the potatoes to the simmering broth and cook until tender.
7. 7. If using the optional marrow, roast the marrow bones at 230°C for 10 to 12 minutes, until the marrow is soft and slightly bubbling.
8. 8. Remove the beef from the broth and let it rest for 10 minutes. Strain the broth and keep it hot for serving.
9. 9. Slice the beef across the grain and serve with the potatoes, Apfelkren, and chive cream sauce. Garnish with parsley and offer the strained broth separately. Serve roasted marrow if prepared.