Tafelspitz | FoodieAtlas

Ingredients

2 lbs beef rump or topside (Tafelspitz)
1 bone marrow (optional)
2 large onions, halved
2 carrots, peeled and chopped
2 parsnips, peeled and chopped
1 leek, cleaned and chopped
1 small celery root, peeled and chopped
2 cloves garlic, peeled
1 bay leaf
4-5 whole black peppercorns
1 teaspoon salt
Freshly ground black pepper
Fresh chives, chopped (for garnish)
Fresh parsley, chopped (for garnish)
For the Horseradish Sauce:
1/2 cup freshly grated horseradish
1/2 cup sour cream
1 tablespoon lemon juice
Salt and pepper to taste
For the Apple-Horseradish Sauce:
2 apples, peeled and grated
1/4 cup freshly grated horseradish
1 tablespoon lemon juice
1 tablespoon sugar
Salt to taste

Instructions

Prepare the Onions

In a dry skillet over medium heat, place the onion halves cut side down and cook until they are dark brown and caramelized. This will add depth of flavor to the broth.

Cook the Beef

In a large pot, place the beef rump (Tafelspitz) and bone marrow (if using). Cover with cold water and bring to a boil. Skim off any foam that rises to the surface.

Add the caramelized onions, carrots, parsnips, leek, celery root, garlic, bay leaf, black peppercorns, and salt to the pot. Reduce the heat to low and let it simmer gently for about 2.5 to 3 hours, or until the beef is tender.

Prepare the Horseradish Sauce

In a small bowl, combine the freshly grated horseradish, sour cream, lemon juice, salt, and pepper. Mix well and set aside.

Prepare the Apple-Horseradish Sauce

In another small bowl, combine the grated apples, freshly grated horseradish, lemon juice, sugar, and salt. Mix well and set aside.

Serve the Tafelspitz

Remove the beef from the pot and let it rest for a few minutes before slicing.

Strain the broth and return it to the pot. Adjust the seasoning with salt and freshly ground black pepper as needed.