Tafelspitz: Viennese Boiled Beef

Ingredients

• 3 lbs beef chuck or brisket, whole
• 3 medium carrots, cut into 2-inch pieces
• 2 medium celery ribs, cut into 2-inch pieces
• 2 medium parsnips, cut into 2-inch pieces
• 1 large onion, halved (skin left on)
• 8 cups beef broth
• 3 sprigs fresh thyme sprigs
• 2 leaves bay leaves
• 8 count black peppercorns
• ½ cup horseradish cream (jarred or fresh grated horseradish mixed with sour cream)
• 1 medium apple, grated
• 1 pinch salt and pepper to taste

Instructions

1. 1

   Pat beef dry with paper towels. Season generously on all sides with salt and pepper.

2. 2

   Prepare carrots, celery, parsnips, and halved onion; set aside.

3. 3

   Heat a large heavy pot over medium-high until very hot, ~2 minutes.

4. 4

   Sear beef on all sides without moving until deeply browned, ~3 minutes per side.

5. 5

   Pour in broth; bring to a boil. Skim gray foam from the surface with a spoon.

6. 6

   Add onion, thyme, bay leaves, and peppercorns. Reduce heat to low.

7. 7

   Cover and simmer gently 60 minutes. Beef should be very tender but not falling apart.

8. 8

   Add carrots, celery, and parsnips. Simmer covered until vegetables are tender, ~20 minutes.

9. 9

   Stir grated apple into horseradish cream. Season with salt and pepper to taste.

10. 10

    Lift beef onto a cutting board; rest 5 minutes. Slice against the grain into half-inch slices.

11. 11

    Arrange beef and vegetables on a platter. Ladle broth over the top.

12. 12

    Serve hot with horseradish-apple cream on the side.

Tools you’ll need

• 12-inch heavy pot with lid
• cutting board
• sharp knife
• wooden spoon
• meat thermometer (optional but helpful)
• serving platter

More recipes like this

• 

  Skillet Chicken Pot Pie

  25 min

• 

  Japanese Salmon Breakfast Bowl

  20 min

• 

  Salade Niçoise

  35 min

• 

  Nam Tok Moo (Thai Pork Salad)

  20 min