Tafelspitz Recipe – Prepare Boiled Beef Deliciously

Tafelspitz recipe image
Tafelspitz Recipe Image © Thomas Sixt

Author:
is a chef, food photographer and cookbook author.
Here he shares recipes, answers cooking questions and helps with cooking.

Today I present you my chef tafelspitz boiled beef recipe.

The boiled beef or veal is a classic of Austrian and German cuisine.

I would like to show you how the fine cooked meat succeeds optimally in just a few steps.

You need a large pot, a cutting board, a kitchen knife and a pan to cook for yourself.

Please cook the soup with the boiled meat with a slight simmer and the preparation time is approx. 2-2.5 hours.

In the article you will find all the answers to the authentic traditional preparation. I wish you good luck!

1. Recipe Boiled Beef Tafelspitz

The fine classic of Austrian cuisine. Serve this main course as a family dinner, so you can impress your guests!

Good luck, I look forward to your comment!

Boiled Beef – Tafelspitz

Cooked, photographed and written down by chef Thomas Sixt.

Servings 4
Calories 211
Total Time 135 Min.

Simple instructions for preparing boiled beef.

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4.87 from 1437 ratings

Tafelspitz recipe image
Tafelspitz Recipe Image © Thomas Sixt

Preparation Time

120 Min.

Ingredients

800 g Tafelspitz, Beef (Hip or tip of the tail of beef or veal)
2 Piece onions (or shallots)
3 Piece glove of garlic
1 Bunch Soup vegetables
100 ml White wine dry (Optional)
4-6 L cold water
1 tbsp primal salt
2 Msp. black ground pepper (additional allspice)
1 tbs Caraway
1 tbs juniper berries
1 tbs majoram (plus thyme)
5 Piece Bay leaf
1 bunch fresh parsley
4 Piece marrow bones
1 Piece bouquet garni

Instruction

Boiled fillet ingredients
Ingredients for cooking boiled fillet prepared in the kitchen.

prepare ingredients

Prepare the boiled beef ingredients in the kitchen.

boiled beef
Whole fillet of boiled beef photographed from above.

Prepare meat

Have the butcher prepare the boiled meat for cooking.

Rinse the meat at home under cold running water and pat dry.

Roasted Onion
Fry the onion for color in the broth.

Roast onion

Halve the onion and roast in a pan without fat until dark.

You can use small yellow onions or shallots.

Peel and set aside the garlic.

soup vegetables
soup vegetables

Prepare vegetables

Wash the soup vegetables consisting of carrots, celery, parsley roots and leeks.

Peel the root vegetables and cut into pieces, leave the leek whole or cut into leaves.

marrowbone
Beef Marrow Bone

Marrow bones

Prepare the marrow bones for cooking.

Herb bunch Bouquet Garni Small bouquet of herbs
Prepared bundle of herbs, professionals call the bunch of herbs Bouquet Garni.

Bouquet garni

Prepare a bunch of herbs.

Depending on what I find in the garden, it contains thyme, parsley, sage, lovage.

soup herbs
Soup herbs Bay leaf, thyme, marjoram, juniper, allspice and peppercorns.

Prepare herbs

Prepare soup herbs:

Bay leaf, thyme, marjoram, juniper, allspice. cumin and peppercorns.

Boiled fillet ingredients in pot
The dry and fresh ingredients for boiled fillet and soup in a pot.

Prepare soup

Place the prepared boiled fillet in a tall saucepan.

Place the vegetables, bouquet garni soup herbs, marrow bones, roasted onion or shallot, garlic and marrow bones in the pot.

Season with salt.

Prepare beef soup
Beef soup after the first boil.

Boil soup

Fill the soup ingredients with cold water and bring to the boil.

-> Optionally add some white wine.

-> Optionally, you can also boil the soup ingredients without the boiled beef and add the meat to the boiling soup first.

Both methods succeed and the difference is not great.

Beef broth fat eyes
Fat eyes when preparing the beef soup.

Boiled soup

After the first boil, let the soup simmer for about 1.5 hours.

Let your boiled beef soup gently simmer.

Remove the foam that forms on the surface later with a ladle.

The foam, the protein, binds the cloudy matter in the soup.

Creamed spinach arranged in a deep plate.
Serve the creamed spinach or creamed spinach.

Side dishes

Rahmspinat und geröstete Bratkartoffeln sind erste Wahl!

Die Zubereitung der passenden Soßen zum Tafelspitz beschreibe ich im Artikel unter Überschrift 6.

“>

Keep boiled fillet warm and think about the side dishes:

Creamed spinach and roasted potatoes are the first choice!

I describe the preparation of the right sauces for boiled fillet in the article under heading 6.

boiled marrow bones
Freshly cooked marrow bones on a plate.

Marrowbone

Carefully remove the marrow bones with a slotted spoon.

Bone marrow with bread
Bone marrow on fresh bread.

Serve Marrow

Briefly toast the slices of farmhouse bread.

Put the marrow from the marrow bone on the bread and spread.

Serve sprinkled with salt, pepper and freshly chopped chives.

Boiled beef
Freshly cooked boiled beef

Remove meat

When is the boiled fillet ready?

–> The meat can be pierced with a meat fork without resistance.

–> Carefully lift the boiled boiled fillet out of the soup.

Meat fiber boiled beef
Cut the boiled fillet across the grain.

Cut meat

Slice the cooked meat across the grain.

Cut the boiled fillet
Cut the boiled fillet

Cut meat

Cut the boiled fillet into 1 cm thick slices.

Arrange boiled fillet
Arrange boiled fillet

Serving

Arrange the boiled beef slices with the broth and vegetables.

–> Serve sprinkled with freshly torn horseradish and chives.

The side dishes and sauces are enough! Enjoy your meal!

Video

Tips

You can also prepare this dish with a boiled veal. Another option is the veal breast.

If you ever come to Vienna, make a reservation and definitely visit the Plachutta restaurant.

Cooked beef of exceptional quality and a wide variety of cooked pieces of meat are served there in copper dishes.

2. Calories and Nutritional Values

The nutritional values are calculated without side dishes.

3. Boiled Beef Shopping List

Good ingredients are half the battle.

What do you need for this dish for 4 people at least the following ingredients, please buy a piece of organic meat.

Beef with soup ingredients
Beef with soup ingredients.

4. Tips for Original Wiener Tafelspitz

Now it starts at home:

  1. Take one large unpeeled onion or two medium-sized onions and cut them in half.
  2. Grab the pan and roast the unpeeled onion halves – without fat . The onion gives the broth a nice color.
  3. Now you need a big tall pot.
  4. The ingredients should float.
  5. Here you boil 5 liters of water with some marrow bones, the fried onions and salt, pepper, garlic cloves, juniper berries, caraway, marjoram and bay leaves.
  6. Place the fillet of boiled fillet in this boiling broth , turn down the heat a little so that nothing boils over.
  7. Let everything simmer with the pot open for about 1 hour.
  8. In the meantime you can wash the vegetables .
  9. After about 45 minutes, add it to the boiling soup and let everything cook together for another 45 minutes to an hour .

You can alternatively boil vegetables and meat, ie all the ingredients in the pot.

You can take the vegetables out of the soup earlier, otherwise they will become too soft.

Turned around you add the vegetables later 🙂

Precise cooking of vegetables in the soup Tip from chef Thomas Sixt
make beef broth yourself, soup starter with beef and vegetables

5. When is the Tafelspitz Boiled Beef Cooked Ready?

Pierce the boiled fillet with a thin meat fork.

When the meat gives way slightly and no more red meat juice escapes, the fillet of boiled beef is done.

You can now lift the boiled fillet out of the soup and place it on a plate.

Boiled beef
Freshly cooked boiled beef

I pour the soup through a fine sieve. Technically, it would be good to use a passing cloth.

I would like to recommend the straining cloth as a purchase for your kitchen.

Passing cloth, be careful, detergent: With a straining cloth you remove all cloudy matter from the broth and you can also use the straining cloth to prepare fine sauces. Do not wash the straining cloth with detergent, but boil it in clear water with vinegar. Then rinse the straining cloth with clear water and use it!

Cooking tip from chef Thomas Sixt

Please put the boiled fillet back into the clarified brew. So it remains fine in its consistency.

Consomme when passing
Here I show you how to pass a consomme. Please always make sure that you use a clean cloth without any detergent residue.

6. Sauces for Boiled Beef Tafelspitz

The following cold sauces go well with boiled beef:

6.1 Chive Sauce

Put 200 g crème fraîche and 100 g sour cream in a bowl. Add the juice of half a lemon, season with salt and pepper and mix in the freshly chopped chives.

6.2 Cold Egg Sauce – Tartar Sauce

Mix 200 g crème fraîche and 100 g sour cream in a bowl.

Add the juice of half a lemon, season with salt and pepper – refine or supplement with two boiled and chopped eggs.

Please cut or chop the egg yolk and the egg white extra finely so that you get an even result.

You can optionally refine the egg sauce with chopped parsley, capers and pickles, then it is a tartar sauce.

6.3 Apple Horseradish Sauce or Apple Horseradish Sauce

Wash and peel 2-4 apples depending on their size.

Grate this finely with a kitchen grater, season with lemon juice, salt and pepper and mix in fresh horseradish or horseradish or horseradish or horseradish from the jar according to personal taste.

6.4 Cream Horseradish Sauce

Mix 200 g crème fraîche and 100 g sour cream in a bowl.

Add the juice of half a lemon, season with salt and pepper and add freshly torn horseradish or horseradish from the jar to taste.

Fondue sauces and raclette sauces 8 ideas
Fondue sauces picture with herbs, garlic and lemon.

7. The Finale: Serve Boiled Beef Ingeniously

There are different ways to serve a freshly prepared fillet of boiled beef.

Boiled fillet served with soup and vegetables.
Boiled beef is a tradition in Austria!
Tafelspitz with Side Dishes

8. Matching Boiled Beef Tafelspitz Side Dishes

Classic side dishes such as creamed spinach , potato fritter and parsley potatoes go well with the boiled beef.

As a supplement, the sauces presented in the article have proven themselves.

In Germany, boiled beef is sometimes served with Hollandaise sauce.

Personally, I prefer to stick with the classic Viennese side dishes of horseradish and chive sauce.

9. More ideas

Comments, Cooking Questions and Answers

4.87 from 1437 ratings

Below you can write to me directly.
Please don't forget the star rating on the recipe, 5 stars means you liked it!

  • Hello Thomas!

    I love your Blog and Images.

    Absolutely successful and ingenious instructions that have made us here, dear Thomas.

    I have already cooked the beef three times exactly according to your instructions and it is an experience every time.

    Great Thanks for the nice guide.

    Greetings Gerry

    Reply

    • Hello Gerry,

      Nice to read from you!

      Thank you very much for the nice feedback. I wish you continued success!

      Kind regards,

      Thomas PS With the beef salad ,
      I show a fine further use for cold boiled beef the next day. The meat is marinated with mustard, then fried coated with flour. Delicious!

      Reply

  • Hi Thomas,

    great Dish! This is a Fantastic guide THX.

    The Food Images are great, all the steps are explained exactly.

    I wonder why I can't find a recipe like this easier on Google.

    Greetings Louis

    Reply

    • Hello Louis,

      🙂 perfect

      thank you for your nice feedback and the praise.

      I love it 🙂

      The Big G is not quite so simple and often incomprehensible.

      I'll stay tuned and you'll cook the next recipe please 🙂

      Greetings Thomas

      Reply

  • Hello Thomas,

    genius instructions and great photos.

    🙂

    I cooked the beef today exactly according to your instructions.

    Everything turned out delicious, thank you.

    Now I'm looking forward to more discoveries in your blog.

    Best Regards Arni

    Reply

    • Hello and thank you for your feedback, I’m very happy!

      Let it continue to taste 🙂

      Best regards Thomas

      Reply

  • Hello Chef Thomas!

    Love your Food and Blog!

    Brilliant 😎 these instructions, the boiled tafelspitz turned out perfectly

    🙂 Wonderful, thank you

    Marry

    Reply

    • Hello Marry,

      🙂 Thanks 🙂

      I am happy and pleased about your message and the positive feedback.

      I wish you continued success!

      Kind regards Thomas

      Reply

  • Hello Thomas,

    Great 🙂 Great 🙂

    many, many thanks for the brilliant recipe and the many tips.

    My grandfather comes from Vienna and unfortunately our family cookbook has disappeared.

    I had already done some research with Plachutta and then I came across your instructions.

    Wow, great pictures, absolutely comprehensively described.

    The boiled fillet was excellent, the meat was delicious, the soup was delicious and the bread with marrow reminds me of my childhood.

    Kind regards, chef fan

    Reply

    • Hello,

      THX 🙂

      I am very happy to hear from you.

      I wish you continued success 🙂

      Greetings Thomas

      Reply