What I Fell in Love With in Austria: Tafelspitz

Step-by-step method

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At a glance

This classic Austrian Tafelspitz is a labor of love that rewards patience with incredibly tender beef. The real time commitment comes from the gentle five-hour simmer that transforms a quality beef rump, roasted marrow bones, and sautéed vegetables into a rich, flavorful broth — so plan for a leisurely cooking day. You'll finish by straining the broth and serving it alongside crispy potato-apple pancakes, fresh sautéed vegetables, and spread bone marrow as a delicious starter.

  1. Roast the marrow bones

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    Roast the marrow bones

    Rinse the meat and pat it dry. Arrange the marrow bones on a roasting tray and roast in an oven preheated to 200°C for about 15 minutes.

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  2. 2/9

    Sauté the vegetables

    While the bones are roasting, put a large pan on the heat and sauté the vegetables for the broth. Clean them and cut into smaller pieces, then sauté in butter.

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  3. Tip

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    Tip

    Just cut the onion in half and sear it cut-side down, skin still on. Browned vegetables give the broth a beautiful colour.

What I Fell in Love With in Austria: Tafelspitz

bohynekuchyne
Active time total 6 h 6 min
Prep 6 min Cook 6 h
17 Ingredients
9 Steps
Hard Difficulty

Ingredients — what you'll need

You only need 17 ingredients

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What's in it?

2448 kcal

Calories

103 g

Carbohydrates

197 g

Fats

91 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

To make this dish, you need a good, generous piece of beef or veal rump — sirloin tip, to be precise. Don't let the butcher talk you into anything else. This is the cut that Tafelspitz calls for.

Gluten-free Beef High-protein

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