The Tafelspitz literally means the tip of the meat. In this recipe the meat used is usually veil or beef in broth and is ideally boiled. It is then minced along with apples and horseradish.
Tafelspitz is a popular dish hailing from the German speaking regions of Europe. It is also regarded as one of the most important national dishes coming from Austria and is an eccentric speciality of the Bavarian region.
One of the most important Austrian emperors, Franz Joseph I was known to have been quite fond of Tafelspitz. Culinary historians in their unearthing have found a cookery textbook dated 1912. This book was used in the various domestic schools of the Austro-Hungarian Empire and carries certain instances where his majesty is referred to as a lover of Tafelspitz because no table of his is without Tafelspitz.
The dish is prepared by simmering the meat along with roots of vegetables, spices in a broth. The favourite servings as preferred in the region are roasted slices of potatoes which are mixed with minced apples and horseradish or the traditional sour cream mixed with chives.
As far as the meat is concerned it is usually taken from a young ox. The meat is also required to have a particular kind of cut. This kind of cut in the United States of America is known as the Standing Rump or the Top Round. All of this in-fact totally depends on the nomenclature of the cuts used. In the case of England, here this particular kind of cut is called Topside. Meat is taken from the top hind region of the cattle from where the tail originates. The important thing to remember here is that the fat of the ox should be completely white and not yellow. This is something crucial for not only the preparation but also the taste and quality. Fat is an essential part of the cut of the meat as it does not allow the meat to become dry. In Austria, the butchers here have a particular and distinct name for every kind of meat coming from the animal. This clearly indicates that all the procedures involved are essential and should not be taken lightly.
Recipe
The traditional Tafelspitz used to be made by using a specific cut of beef and then boiling it in water. Also, vegetables and spices were added in the same boiling water till the point the spices turned tender. This particular recipe is not only a favourite in the German households but quite popular in the various Viennese kitchens and communities. They are most popularly served with applesauce-horseradish sauce or apfelkren along with fried potatoes in the form of Bratkartoffeln or as Kartoffelschmarrn.
The beef cut used in this recipe is known as tri-tip. It is a kind of cut has its base in the loin and is close to the back leg. The cut is in a triangulated shape and it can also be cooked as a steak.
This particular recipe requires a total combination of preparation and cooking time of about 210 minutes and will be sufficient enough for 6 to 8 servings.
Ingredients:
- Tri-tip roast: 4 lbs or 2 kilograms
- Beef marrow bones: 1 ½ lbs
- Carrots: 3 large
- Turnips or parsnips: 3
- Celeriac: 1 or multiple stalks of celery
- Onion: 1 large
- Bay leaves: 2
- Pepper-corns: 10
- Allspices: 10 whole
- Juniper berries: 5
- Salt as per taste
For the sauce:
- Chives: ¼ cup snipped
- Sour cream: 6 to 8 oz.
- Fresh horseradish: 2 to 3 T grated
- Whipped cream: 1 c
- Salt and pepper as per the requirement
Preparation
Before you get the roast make sure that it has a nice good layer of fat on it which of-course can be removed at the time of serving.
Now, take a large sized pot, it should be deep enough to contain all the meats.
You will also be required to wash all the meats that is the tri-tip and the marrow bones. With that done, gently squeeze the water out and then place them with the bones first in the pot.
Next, it is time to peel the carrots, turnips or parsnips depending on the availability. When they are peeled cut them into neat, large chunks of approximately 1 inch length. Then you can go on adding them into the pot along but without the salt into the pot.
Onions are a very important ingredient to the recipe. You will have to choose the best of the qualities of onions for this purpose. Now, take the onion and cut it in half. You can use the onion just as it is in the case of it having a good skin. Then take a non-stick sauce pan and add some butter in it. When the butter heats up add the pieces of onions in it and fry them gently till they become brown. When that happens darken the onions on a lower flame.
Now these onions are ready to be added to the large pot of meat. Next, add some water to the pot and then cover it using a lid. The aim is to bring the water to a boil. Also, remember to keep on skimming the surface of the water. Foam begins to float on the surface. With that done reduce the heat and allow it to simmer for 2 to 3 hours. With this the aim is to let the meat become tender enough so that a fork can easily pass through the meat.
When that state is achieved you can remove the meat along with the bones. Place them on a plate and then pass the broth through a sieve so that whatever unwanted solid particles are there they can then be removed. Do not dispose of the liquid as it will be required in the latter steps. As far as the vegetables and whole spices are concerned, they can be disposed.
Now you can place the meat and the bones back into the broth along with the second half of the vegetables which will have to be cut in to much smaller sizes this time. Next, simmer the broth for 30 to 60 minutes or until the vegetables are soft and tender. Then go on adding salt to the broth. This will not only add flavour but also prevent the meat from becoming dryer.
At the time of serving, remember that the broth is served first, and then comes the marrow bones and finally the vegetables. Some people also add cooked noodles, pancake strips or rice into the broth or serve them on the side. Also the meat is cut along the grain into thinner slices and then served with Chive Sauce and Horseradish Sauce. The other popular servings include: salted potatoes or Bratkartoffeln or Kartoffelschmarrn, there is also spinach or cabbages in their cooked form which are served along with the tafelspitz.
When preparing the chive sauce remember to mix the sour cream along with the chives which are typically cut into rings. Then add the salt and pepper to taste.
In the case of the horseradish sauce, you can grate the fresh horseradish first. Then mix this grated horseradish into a cup of unsweetened, softly whipped, whipping cream. Then you can check the flavouring and if necessary add the salt.