Tafelspitz (Basic Recipe for Old Viennese Boiled Meat)

Rinse the boiled beef lukewarm, drain and in the meantime bring enough salted water to the boil in a large pot. Place Tafelspitz in the bubbling water to allow the pores of the meat to close immediately, keeping the meat juicy. Cut onion in half and fry in a pan until fat-free and fairly dark. Clean the root vegetables well. After 45 minutes, add sautéed onion, root vegetables, and all vegetables and spices, and continue cooking over not too high heat for 1 to 1 1/2 hours until meat is tender. Lift the finished meat out of the pot, slice across the grain and keep warm. As side dishes, we recommend roasted apples, creamed dill beans or creamed spinach, as well as cold or warm chive sauce and apple or bread horseradish.

Preparation Tip:

In the past, it was also sometimes customary to sprinkle the Tafelspitz with chopped chives and coarse salt before serving.

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