Summary: Tafelspitz is the pinnacle of Austrian boiled beef tradition. This recipe features prime beef topside slow-cooked in a fragrant root vegetable broth, served with classic sides including apple horseradish, a creamy chive sauce and boiled potatoes. Preparation takes 30 minutes, followed by 180 minutes of gentle simmering, yielding 6 generous portions.
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Category: Beef, Austrian Cuisine
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Quick overview
- Dish: Tafelspitz
- Category: Beef, Austrian Cuisine
- Cuisine: Austrian
- Main ingredient: Beef topside, 1.5 kg (prime cut)
- Guide: 12 Most Popular Austrian Dishes: Favourite Recipes of Austrian Cuisine
- Total time: 210 minutes (30 min prep + 180 min cooking)
- Difficulty: Intermediate
- Portions: 6 (Portion weight: 450 g)
- Key technique: Gentle simmering
- Preparation types: Boiling, steaming, chopping
- Dietary info & Allergens: Contains: mustard, milk (in sauce)
- Suitable for: Sunday lunch, festive occasions
- Nutritional values (per 1 portion): 580 kcal, Protein: 42 g, Fat: 34 g, Carbohydrates: 28 g
- Storage: 2 days in the fridge, 2 months in the freezer
- Pairing: Lager, Grüner Veltliner, Sparkling water
- In short: The ultimate comfort food, showcasing tender beef and delicate broth.
- Last updated: 21 September 2026
WAGUU says: “Tafelspitz is a masterpiece of simplicity. The key is in the quality of the beef and the patience to let the broth develop depth without a rapid boil.”
How to take it further: Add a marrow bone to the broth for extra richness or serve with a side of freshly grated horseradish.
Key facts
| Prep time: | 30 minutes |
| Cooking time: | 180 minutes |
| Temperature: | 95 °C |
| Number of portions: | 6 |
In a nutshell
Experience the authentic taste of Vienna with this classic Tafelspitz. Tender, slow-cooked beef topside served in a clear, golden broth with garden-fresh root vegetables, accompanied by the essential tangy apple horseradish and velvety chive sauce. It is a meal that defines Austrian elegance.
Ingredients
Base portions: 6 portions • Portion weight: 450 g
| Ingredient | Amount | Quality |
|---|---|---|
| Beef topside | 1.5 kg | High-quality, marbled |
| Carrots | 300 g | Fresh |
| Celery root | 200 g | Fresh |
| Leeks | 150 g | Fresh |
| Water | 3 l | Cold |
| Salt | 30 g | Sea salt |
| Black peppercorns | 10 pieces | Whole |
| Apples | 200 g | Tart variety |
| Horseradish | 50 g | Freshly grated |
| Chive sauce | 200 g | Sour cream based |
| Potatoes | 600 g | Waxy |
Why you will love this recipe
- Classic Austrian technique: Authentic slow-boiling method ensures the most tender beef possible.
- Nutrient-rich broth: The long, slow simmer extracts deep flavours and nutrients from the root vegetables.
- Versatile serving: Perfectly complemented by the contrast of tart apple horseradish and creamy chives.
Why it works: By keeping the water below a full boil, we preserve the structural integrity of the meat fibres and ensure the broth remains crystal clear.
Recipe overview
Prep: 30 min | Cooking: 180 min | Difficulty: Intermediate | Portions: 6 | Type: Main dish | Origin: Austria
Detailed instructions
Overall progress: 0% complete
Phase 1: Preparing the Beef – 15 min
Appliances: Hob
1. Visual check point (VKB): Ensure the beef topside is cleaned of any excess surface fat. Place the beef into a large pot with 3 l of cold water. Bring slowly to a gentle simmer, skimming the foam from the surface as it rises.
VKB: The surface of the broth must be completely clear of grey foam before adding vegetables.
Phase 2: Cooking the Beef – 180 min
Appliances: Hob
2. Add the salt, black peppercorns, carrots, celery root, and leeks to the pot. Reduce the heat and simmer at 95 °C for 180 minutes until the meat is fork-tender.
VKB: The meat should offer no resistance when pierced with a fork.
Phase 3: Preparing the Sides – 15 min
Appliances: Hob
3. While the beef simmers, boil the potatoes in a separate pot of salted water. Grate the apples and mix with the fresh horseradish to prepare the apple horseradish sauce.
VKB: Potatoes should be cooked through but firm (approx. 20 min).
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Large pot | 5 litre | Stock pot | Boil-over |
| Slotted spoon | Standard | Ladle | None |
| Grater | Fine | Food processor | Injury |
Shopping list
Nutritional profile
Values per 1 portion. Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 portion | Per 6 portions |
|---|---|---|---|
| Energy | 128.8 kcal | 580.0 kcal | 3480.0 kcal |
| Fat | 7.5 g | 34.0 g | 204.0 g |
| of which saturates | 2.2 g | 10.0 g | 60.0 g |
| Carbohydrates | 6.2 g | 28.0 g | 168.0 g |
| of which sugars | 2.5 g | 11.2 g | 67.2 g |
| Protein | 9.3 g | 42.0 g | 252.0 g |
| Salt | 0.25 g | 1.1 g | 6.6 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro Level
- Pro standard: Verified recipe with precise ratios and visual control points.
- Tip 1: Always start with cold water to ensure the proteins dissolve into the broth for maximum flavour.
- Tip 2: Skim the broth diligently; clarity is the mark of a well-made Tafelspitz.
- Tip 3: Let the meat rest in the broth for 10 minutes after turning off the heat before slicing.
- Tip 4: Slice the beef against the grain for maximum tenderness.
Scientific background
Tafelspitz relies on the slow hydrolysis of collagen into gelatine. By maintaining a constant temperature of 95 °C, we prevent the toughening of muscle fibres that occurs at higher temperatures, while the osmotic balance between the meat and the vegetable-infused water enhances the overall depth of flavour.
Fine Dining – Professional techniques
- Plate composition: Serve the beef in shallow bowls with the hot, strained broth poured over tableside.
- Textural contrasts: Pair the soft, tender beef with the crunch of fresh chives and the grainy texture of apple horseradish.
- Temperature contrast: Ensure the beef and broth are piping hot, while the apple horseradish is served cool.
- Aromatic garnishes: Finish with finely snipped chives for a fresh, onion-like aroma.
Sensory radar
- Appearance: Clear, golden broth with tender, pink-tinged beef slices.
- Aroma: Earthy notes of celery and carrots with a hint of black pepper.
- Taste: Balanced, savoury beef flavour with a clean vegetable finish.
- Texture: Melt-in-the-mouth beef contrasted with soft potatoes.
Pairing
- BEER: A crisp, light-bodied Austrian lager.
- WINE: A dry, mineral-rich Grüner Veltliner.
- NON-ALCOHOLIC: Sparkling mineral water with a slice of lemon.
Various preparation variants
- Pot-au-Feu style: Add turnips and cabbage to the broth for a more rustic variation.
- Pressure cooker variant: Reduce cooking time to 60 minutes, though the broth may lose some clarity.
Allergens and dietary information
Contains: Mustard, Milk • Gluten: None • Not suitable for: Vegans
Suitable for
Anyone who appreciates traditional, slow-cooked meat dishes and clear, nourishing broths.
Substitution catalog
- Beef topside: Silverside (note: may require slightly longer cooking).
FAQ
Can I use a different cut of beef?
While topside is traditional, brisket or silverside can be used if they are well-marbled.
How do I keep the broth clear?
Never let the liquid reach a rolling boil; keep it at a gentle simmer and skim consistently.
Can I freeze the broth?
Yes, the broth freezes exceptionally well for up to two months.
What if the meat is still tough?
Simply continue to simmer until the meat reaches the desired tenderness.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Use two separate large pots to ensure even heat distribution and broth clarity. 20+ people: Prepare the beef in a large stockpot and consider pre-slicing the meat to ensure it stays warm during service.
Sides and Serving
- Creamed spinach – a rich, green accompaniment (not included in the recipe).
- Roasted root vegetables – for added texture (not included in the recipe).
Serving: Serve the beef slices in warm bowls, ladling the hot broth over them just before serving. Provide the apple horseradish and chive sauce on the side for guests to add to taste.
Storage and reheating
Fridge: 2 days • Freezer: 2 months • Reheating: Gently warm in the broth on the hob, ensuring it does not boil.
Author: WAGUU Petr & Team • Published: 21 Sep 2026 • Updated: 30 Oct 2026
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Common mistakes
- Boiling too fast: Causes the broth to become cloudy and the meat to toughen.
- Forgetting to skim: Results in a greyish, unappealing broth.
- Slicing with the grain: Makes the beef appear tough and difficult to chew.
- Insufficient seasoning: The broth requires enough salt to highlight the vegetable flavours.