Tafelspitz: Boiled Beef with Root Vegetables
Austrian boiled beef with tender vegetables and broth—a classic comfort dinner that rewards slow simmering. Serve with horseradish cream and crusty bread for an authentic meal.
- Total time
- 90 min
- Servings
- 4
- Calories
- 420
- Protein
- 52g
Ingredients
- 2.5 lb beef chuck or brisket, in one piece
- 1 whole onion, halved
- 3 whole carrots, cut into 2-inch chunks
- 2 whole parsnips or celery root, cut into 2-inch chunks
- 2 whole bay leaves
- 4 sprigs fresh thyme sprigs
- 1 to taste salt and black pepper to taste
Instructions
- 1
Pat beef dry with paper towels. Season generously on all sides with salt and pepper.
- 2
Place beef in a large pot and cover with cold water by 2 inches.
- 3
Bring to a boil, then immediately reduce to a simmer. Skim gray foam from surface.
- 4
Add onion halves (skin-on), bay leaves, and thyme. Simmer uncovered 60 minutes.
- 5
Add carrots and parsnips. Continue simmering until beef is fork-tender, 30 more minutes.
- 6
Remove beef to a cutting board. Slice into 1/3-inch-thick pieces against the grain.
- 7
Strain broth into a serving bowl, discarding solids. Taste and adjust seasoning.
- 8
Arrange beef and vegetables on a platter. Serve with broth, horseradish, and bread.
Tools you’ll need
- large pot (8 quarts)
- cutting board
- sharp knife
- slotted spoon
- fine-mesh strainer
- instant-read thermometer (optional)
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