Tafelspitz

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Bring enough water to cover the beef to a boil in a large pot, then lower in the tafelspitz cut with its fat cap intact.

Ingredients quick view

3 pounds tafelspitz cut (Austrian rump cap with its fat cap)

2 tablespoons salt

1 teaspoon black peppercorns

1 large onion, quartered

2 carrots, peeled and cut into chunks

1 parsnip, peeled and cut into chunks

1 stalk of celery, cut into chunks

1 bouquet garni (a bundle of herbs like thyme, bay leaf, and parsley)

1 leek, cleaned and cut into chunks

apple-horseradish sauce and chive sauce, for serving

For extra flavor, allow the beef to cool in the broth before slicing.

Serve with homemade horseradish for a traditional touch.

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