Austrian · Main course · SAMPLE RECIPE
Tafelspitz · Viennese simmered beef
Tender slices of beef with root vegetables, clear broth, and a cool horseradish cream. Slow, gentle cooking makes this a quietly generous meal.
Save to your Saucey Space, or keep a bookmark on this device.
A NOTE FROM THE KITCHEN
A gentle simmer keeps the broth clear.
Ask a butcher for Tafelspitz or a suitable whole beef rump cut for simmering. Brisket is a practical substitute but has a different texture and may need longer. This home version includes a simple horseradish cream; potatoes can be cooked separately.
Ready to get started? The ingredients and steps are right below.
LET’S MAKE SOMETHING GOOD
Tafelspitz · Viennese simmered beef
Sample recipe awaiting kitchen testing. Timings are estimates.
The good part
Check off each step as you cook.
0 of 5 steps complete
BEHIND THE DISH · Vienna, Austria
Tafelspitz · Viennese simmered beefBeyond the plate.
Slowly simmered beef can feel generous without a heavy sauce. Broth and accompaniments share the work.
ORIGINS & EVOLUTION
A cut and a preparation.
Tafelspitz names a particular beef cut as well as the Viennese dish associated with it. The meat is gently simmered and served sliced, with broth and vegetables.
CULTURAL CONTEXT
Accompaniments make the meal.
Horseradish preparations and potatoes are familiar partners. Rather than covering the beef with one strong sauce, the table offers contrasting tastes alongside the mild meat.
AT THE TABLE
A practical butcher conversation.
Our recipe asks for a suitable whole rump cut and explains the difference if brisket is substituted. A simple horseradish cream provides a cool, sharp accompaniment without adding another long preparation.
What else sounds good?
There’s a little more inspiration in the kitchen.
Back to the recipes