Main Course

Tafelspitz

Name: Tafelspitz
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 40 min
Yield: 4 porties
Cuisine: austrian
Ingredients: 1.200 g beef top round whole piece; 2,5 kopje water; 1 st yellow onion halved, unpeeled; 2 st carrot peeled, roughly chopped; 1 st leek cleaned, roughly chopped; 100 g celery root peeled, roughly chopped; 2 st bay leaf; 1 tl whole black peppercorn; 1 el salt; 0,25 kopje fresh chives finely chopped; 0,5 kopje sour cream; 2 el fresh horseradish grated; 0,5 st apple grated; 1 tl lemon juice; 0,5 tl sugar

Tafelspitz is a classic Austrian dish featuring tender boiled beef in a flavorful broth. It is traditionally served with a variety of side dishes, including horseradish sauce, chive sauce, and root vegetables from the broth.

Een origineel recept van Forkin

Totale tijd: 3 uur 40 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 874 kcal

Allergeneninformatie: kan selderij en melk bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

1.200 gbeef top round, whole piece
2,5 kopjewater
1 styellow onion, halved, unpeeled
2 stcarrot, peeled, roughly chopped
1 stleek, cleaned, roughly chopped
100 gcelery root, peeled, roughly chopped
2 stbay leaf
1 tlwhole black peppercorn
1 elsalt

chive sauce

0,25 kopjefresh chives, finely chopped
0,5 kopjesour cream

horseradish sauce

2 elfresh horseradish, grated
0,5 stapple, grated
1 tllemon juice
0,5 tlsugar

Keukengerei

sharp knife · small bowls · fine-mesh sieve · large pot · cutting board

De bereidingswijze

Stap voor stap

1
Place the beef top round in a large pot and cover with water.
2
Bring the water to a rolling boil, then immediately reduce the heat to a gentle simmer.
Ongeveer 10 min
Tip van de kok: Skim off any foam that rises to the surface during the initial boiling and simmering.
3
Add the yellow onion, carrot, leek, celery root, bay leaf, whole black peppercorn, and salt to the pot.
Ongeveer 5 min
4
Cover the pot and simmer gently for 2.5 to 3 hours, or until the beef is very tender.
Ongeveer 3 uur
Tip van de kok: The beef should be easily pierced with a fork.
5
While the beef simmers, prepare the chive sauce: combine the fresh chives and sour cream in a small bowl. Season with a pinch of salt and pepper, then set aside.
Ongeveer 5 min
6
Prepare the horseradish sauce: in another small bowl, mix the fresh horseradish, apple, lemon juice, and sugar. Set aside.
Ongeveer 5 min
7
Once cooked, carefully remove the beef from the pot and let it rest on a cutting board for 15 minutes.
Ongeveer 15 min
Tip van de kok: Resting the meat helps keep it juicy.
8
Strain the broth through a fine-mesh sieve into a clean pot. Remove the cooked carrots and celery root from the sieve and slice them into bite-sized pieces.
Ongeveer 5 min
Tip van de kok: Discard the onion, leek, bay leaves, and peppercorns.
9
Slice the rested beef against the grain into thick pieces.
10
Serve the sliced beef immediately with a ladleful of hot broth, the reserved cooked vegetables, chive sauce, and horseradish sauce.

Per portie

Voedingswaarden

54%Score

Calorieën: 873,7kcal
Eiwit: 80,4g
Koolhydraten: 16,3g
Vet: 51,1g
Vezels: 3,1g
Suiker: 7,8g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

Store leftover Tafelspitz, broth, and sauces in separate airtight containers in the refrigerator.

Opwarmen

Gently reheat the beef and vegetables in a portion of the broth on the stovetop over low heat until warmed through. Serve sauces at room temperature.