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Meat, European

Tafelspitz with horseradish

Tafelspitz is Vienna's boiled beef, served with its own broth, pan fried potatoes, horseradish and apple compote. This easy recipe takes 2 hours 30 minutes for 4 people, at €4.20 per serving. The key is a very gentle, steady simmer that tenderizes the beef without turning it stringy.

This Sunday, I suggest Tafelspitz, Vienna's boiled beef, tender and flavorful, served with its broth, horseradish and apple compote.

Tafelspitz with horseradish
Total time
2 h 30
Difficulty
Easy
Cost per person
€4.20
Calories per person
690 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Tafelspitz is Vienna's classic Sunday dish, a cut of beef that simmers for hours in a vegetable broth until it turns tender. The meat is sliced thin and juicy, and the broth that comes with it is almost worth sipping on its own like a soup. The sharp bite of horseradish against the soft sweetness of apple compote gives this dish its signature balance.

This is a slow Sunday family meal, the kind you start early in the afternoon so your kitchen fills with a warm smell for hours while you do almost nothing. It takes time but very little hands on work, which makes it an easy choice when you have guests coming. Kids used to milder flavors might find the horseradish too sharp, but they usually love the compote and the broth.

The ingredients

4 people

Butcher

  • Beef rump or shin 1 kg

Fruits and vegetables

  • Carrots 3
  • Leek 1
  • Celeriac 0.5
  • Onions 2
  • Potatoes 900 g
  • Chives 1 bunch

Pantry

  • Whole peppercornsoften in the pantry 1 tsp
  • Bay leafoften in the pantry 2
  • Grated horseradish 3 tbsp
  • Apple compote 200 g
  • Saltoften in the pantry 1 pinch

Dairy

  • Butter 40 g

Allergens Celery, Lactose

The step by step recipe

  1. Fill a large pot with salted water, add the onions, peppercorns and bay leaf, bring to a boil and drop in the meat. 10 min

    Skim regularly at the start for a clear broth.

  2. Lower the heat and let it simmer gently until the meat is tender. 2 h

    The broth should never boil hard, or the beef turns stringy.

  3. Add the carrots, leek and celeriac in large chunks for the last half hour. 30 min

    They flavor the broth and get served alongside the meat.

  4. Boil the potatoes in water, then pan fry them in butter until nicely browned. 15 min

    Pat them dry well before frying.

  5. Slice the beef against the grain, serve it in a little broth with horseradish, apple compote and chives.

    Mix the horseradish into the compote for the traditional sauce.

Our tips to get it right

  • Pick a cut of beef with a bit of fat, like beef rump, it stays more tender after the long simmer than leaner cuts.
  • Let the meat rest a few minutes in its hot broth before slicing, it cuts more easily and stays juicy.
  • Make the broth a day ahead if you can, it is easier to skim the fat off once cold, so you only need to reheat everything on the day.

The variations

  • Swap the beef rump for shin or chuck, both cuts hold up well to a long simmer in water.
  • For a meat free version, simmer the same vegetables in a strong vegetable broth and serve the pan fried potatoes with horseradish and apple compote.
  • For kids, just serve the pan fried potatoes, the beef cut into small pieces and the apple compote, skipping the horseradish.

What to serve it with

  • Crusty bread for the broth
  • Green salad with a sharp vinaigrette
  • Sparkling water with lemon

Storage

The meat and broth keep for 3 days in the fridge, in separate, tightly closed containers. Everything freezes well for up to 2 months. Reheat the meat gently in its broth over low heat, without letting it boil, so it stays tender.

Questions about this dish

Which cut of beef works best for Tafelspitz?

Beef rump is the traditional choice, but beef shin also works very well. What matters is picking a cut that holds up to a long simmer in water without drying out.

Can you make Tafelspitz ahead of time?

Yes, it is actually recommended. The broth and meat can be made the day before, the broth skims more easily once cold, and you just reheat everything gently before serving.

Can you use jarred horseradish instead of fresh?

Yes, prepared grated horseradish works well and is easy to find at the store. It is usually a bit milder than freshly grated horseradish.

Why should the broth never boil hard?

A hard boil agitates the meat and makes its surface stringy. A gentle, steady simmer tenderizes the beef all the way through while keeping the broth clear.

How long does it take to make a Tafelspitz, Viennese boiled beef, served with its broth, pan fried potatoes, horseradish and apple compote?

Count 2 h 30 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Tafelspitz, Viennese boiled beef, served with its broth, pan fried potatoes, horseradish and apple compote?

About 690 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Tafelspitz, Viennese boiled beef, served with its broth, pan fried potatoes, horseradish and apple compote cost?

About €4.20 per serving, or €16.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains celery, lactose. Always check the labels of the products you buy.

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