Tafelspitz (Viennese Boiled Beef)

Family · German

Tafelspitz (Viennese Boiled Beef)

Karla WagnerFrom the kitchen ofKarla Wagner

The story

From Karla's family cookbook (2014). A Viennese classic of simmered beef — festive, nourishing, and versatile to serve.

Prep
15 min
Cook
2 h 45 min
Total
3 h
Servings
4
Difficulty
medium

Method

  1. Bring bones to the boil and discard the water.

  2. Bring fresh water with bones to the boil. Halve the onion (with skin) and sear cut-side down in a dry pan.

  3. Salt the meat and add to the boiling water.

  4. Simmer gently for 2 hours

  5. Cook for approximately another 30 minutes.

  6. Tafelspitz can also be served cold with Frankfurt green sauce.

Main courseFestive