The Austrian Sunday lunch — beef rump cap simmered in clear broth with root vegetables, then carved at the table. Served with chive sauce, apple-horseradish, and the broth alongside as the first course.
Serves 6Prep 20 minCook 2 hr 30 min
What to ask for
This recipe calls for Tafelspitz. Can't get it where you are?
Ingredients & method
Ingredients
1.5 kg tafelspitz (top sirloin cap)
2 marrow bones
2 onions, halved (skin on, browned cut-side down in a dry pan)
2 carrots, chunked
1 celeriac, diced
1 leek, white part only
1 small bunch parsley stalks
2 bay leaves
1 teaspoon black peppercorns
Coarse sea salt
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For the apple-horseradish cream:
100 g fresh horseradish, finely grated
1 large apple, peeled and grated
150 ml lightly whipped cream
1 teaspoon white wine vinegar
Salt, sugar to balance
Method
1Brown the cut sides of the onions in a dry heavy pot until almost black — this is what gives the broth its colour and depth.
2Add the marrow bones, the tafelspitz, the vegetables, parsley stalks, bay, and peppercorns. Cover with cold water (about 3 litres). Bring slowly to just below a simmer.
3Skim the surface scum carefully for the first 15 minutes. Then cover loosely and cook at the gentlest simmer for 2 to 2.5 hours — the broth should never boil.
4While the meat simmers, make the apple-horseradish cream: combine the grated horseradish, apple, vinegar, salt, and a small pinch of sugar. Fold in the lightly whipped cream just before serving.
5When the meat yields to a knife but isn't falling apart, lift it carefully from the broth and rest, covered, for 10 minutes.
6Strain the broth, season with salt, and serve as a clear consommé first course with a few of the cooked vegetables.
7Slice the tafelspitz across the grain into 1 cm slices. Serve with the apple-horseradish, traditional rösti potatoes, and a chive sauce.
Cook this well
$$ · braised beef, lamb neck, pot roasts, and stews
Turn a tough cut tender in one pot
Browning meat on the stovetop, then braising it slowly in the oven.
