Tafelspitz

Boiled beef in clear broth, Vienna's imperial dish.

Ingredients

• 1.5 kg Beef
• 3 Carrots
• 2 stalks Celery
• 2 Leeks
• 2 Onion
• 2 Bay leaves
• 1 tbsp Black pepper
• 3 tbsp Chives
• 3 tbsp Horseradish
• 2 Apples
• 2 tbsp Salt
• 4 L Water

Method

1. Char the onion — Halve an onion and blacken the cut sides in a dry pan — this gives the broth its colour.
2. Start the pot — Bring the water to a boil, lower the beef in, and skim every trace of foam for the first 15 minutes.
3. Simmer gently — Add the charred onion, peppercorns and bay and cook at a bare tremble for 2½ hours — never a rolling boil, or the broth clouds.
4. Add vegetables — Add the carrots, celery and leek for the final 40 minutes.
5. Make the sauce — Grate the horseradish and fold it with grated apple.
6. Tafelspitz is ready — Slice the beef across the grain, serve in a bowl of its broth with the vegetables, apple-horseradish and roast potatoes.

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