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.
1/9
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.
For this step
0/22/9
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.
For this step
0/63/9
Tip
Just cut the onion in half and sear it cut-side down, skin still on. Browned vegetables give the broth a beautiful colour.
Made it? Tell us how it went.
Want a recipe like this every Thursday?
One recipe worth heating the oven for, and one tip that saves you time. Nothing else.
