Tafelspitz

Method

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1. Bring the water to a simmer with the peppercorns, bay and 1.5 tsp of the salt.

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2. Lower the beef in — the water should already be at a simmer — and skim for the first 10 minutes.

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3. Add the charred onion halves.

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4. Hold at a bare shiver for 2 hours. Do not let it boil.

   Mark done Start 2 hr timer

5. Add the carrots, celeriac and leeks and cook 30 minutes more, until the beef is tender to a skewer.

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6. Mix the grated apple with the horseradish, lemon juice, sugar and remaining salt for the sauce.

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7. Lift the beef out and rest it 10 minutes.

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8. Strain some of the broth into bowls and taste it for salt.

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9. Slice the beef across the grain, about 1 cm thick.

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10. Serve the slices in the broth with the vegetables, the apple horseradish alongside, and chives scattered over.

    Mark done

Chef’s Tips

• Into simmering water, not cold.
• Never boil — that is the whole discipline.
• Char the onion halves first for colour in the broth.

Pairing Suggestions

• Rösti potatoes
• Chive sauce
• A Grüner Veltliner

Storage & Reheating

Keeps 3 days refrigerated in its broth and reheats gently.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.