Tafelspitz is considered the national dish of Austria. It is boiled meat with root vegetables. The vegetables, bone marrow, and broth is served as the first course. The meat is then served with a sour cream chive and apple horse radish sauce, potatoes, and spinach. As this is a national dish I decided to make this along with all the traditional side dishes.
First you halve an onion and cook that until brown or charred in a pan. Then add vegetables, bones, meat, water, and seasoning to the pot.
Simmer beef for 1 hour.
Separate broth from the meat and vegetables.
Save the beef, stock, and bone marrow and you can throw away the vegetables. My friend Ann insists I don’t waste it, so I keep the vegetables for folks that want to eat it. I put the stock back into pan and add new thinner diced vegetables and cook until vegetables are tender.
Remove the bone marrow from the bones.
At this point you would serve the bone marrow with the vegetables and broth. However as my dinner party is turning a bit chaotic, I hold off and will serve everything at once.
To make the apfelkren or applesauce and horseradish, first peel and core the apple and cook in a pan. Add lemon, sugar and water.
Once the apples have cooked mash them through a food mill.
Mix in vinegar and horseradish.
To create the sour cream and chive sauce, first soak bread crumbs in milk.
Squeeze the bread crumbs from the milk and add eggs and sour cream to a blender.
Slowly add in the oil and vinegar.
To make the potato pancake bake the potatoes and then place them in a food mill.
Rub in seasoning and flour.
Then fry the potatoes.
To cook the spinach first cook the shallots.
Add cream and seasoning.
Add spinach and cook until tender.
Puree the spinach and I’m finally ready to serve the meal!
The meal is delicious. The meat is tender and topping with the bone marrow is decadent. The chive sauce and the horseradish applesauce go well. I prefer the applesauce a bit as I like the kick. The spinach is creamy and the potatoes are simple and divine. We didn’t think the extra vegetables were necessary and actually preferred the ones cooked with the meat. Totally worthy of a special occasion and a national dish. Oh like a date.
That was my super slick way to brag about a recent date. I have been online dating for a while. It has been a chaotic experience. It is a great way to meet people, but has a bit of an overwhelming quality of too many options. I wouldn’t mind finding a partner, but also just enjoy meeting new people. Anyway, I meet someone new online, Shane. We agreed to meet at a wine bar. When I first walk in the bar, I don’t recognize him. Okay one miss step, but the date goes surprisingly well. After about 10 minutes of talking my nerves and the rest of the bar go away. The one drink ends up being 3! It was a great first date!
Original can be found here
- 4 lb. tri-tip roast (2 kg.)
- 1 1/2 lb. beef marrow bones
- 3 carrots
- 1 turnip
- 1 parsnip
- 2 rhubarb
- 1/2 celery root
- 1 large onion
- 2 bay leaves
- 10 peppercorns
- 10 allspice, whole
- 5 juniper berries
- 4 cloves of garlic
- 1 teaspoon Salt
- Cut onion in half and brown the cut half in a hot, ungreased pan until almost black add to a stock pot.
- Peel remaining vegetables and them into large chunks (1 inch). Add them to the pot with the spices, but no salt.
- Add bones and beef to the pot.
- Cover with water, then bring to a boil. Skim any foam, then reduce to a simmer and let it simmer for 3 hours.
- Pass the broth through a sieve, reserving the liquids and separating out the solids.
- Remove bones and prepare bone marrows to serve.
- Remove the meat and keep warm.
- Remove vegetables and chop to bite size.
- Dispose of the spices.
- Serve the broth and bone marrow as a first course.
- Serve meat and vegetables together.
Original recipe can be found here
- 2 granny smith apples
- 1 tablespoon butter
- 2 tablespoon lemon juice
- 1 tablespoon sugar
- 2 1/2 tablespoon horseradish cream
- 1/4 teaspoon Champagne vinegar to
- 1/4 teaspoon salt
- Peel and core the apples and cut into chunks.
- Place them in a small pan and simmer them with the butter, lemon juice, sugar and a small amount of water until the apples are soft.
- Cool, then mash or puree through a food mill.
- Mix in the horseradish.
- Add salt and vinegar.
Original Recipe can be found here
- 1 cup cubed white bread, crusts removed
- 3/4 cup whole milk
- 2 extra-large egg yolks
- 8 small cornichons, chopped
- 1 heaping tablespoon crème fraîche
- 1 heaping tablespoon sour cream
- 1/4 cup Champagne vinegar
- 1 1/2 cups canola oil
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1 hard-cooked egg, finely diced
- 3 tablespoons finely chopped fresh chives
- Place the bread cubes in a bowl and cover with the milk. Let soak until soft, about 20 minutes.
- Use your hands to squeeze the milk from the bread cubes.
- Place bread in a blender with the egg yolks, 1/4 cup broth taken from the Tafelspitz, chopped cornichons, crème fraîche, and sour cream. Blend to combine.
- With the motor running, add a few drops of Champagne vinegar, then drizzle in a small amount of the canola oil in a very thin stream, processing until the oil is absorbed before adding a little more vinegar. Continue alternating vinegar and oil until you have used it all.
- The mixture should be of a thick but pourable consistency, and just slightly piquant. Season it to taste with salt and white pepper, and set it aside. Just before serving, stir in the hard-cooked egg and chives.
Original recipe can be found here
- 3 tablespoons unsalted butter
- 3 shallots, diced
- 1 teaspoon fine sea salt
- 2 large garlic cloves, minced
- 1/2 cup heavy cream
- 1 sprig fresh thyme
- 3/4 cup vegetable stock or canned low-sodium vegetable broth
- 12 ounces (1 bunch) spinach, stems removed
- 1/4 white pepper
- pinch cayenne pepper
- pinch nutmeg
- In pan melt butter over medium heat. Let it cook until the white milk solids fall to the bottom and turn nut-brown, 2 to 3 minutes.
- Add the shallots and 1/2 teaspoon of the salt, and cook, stirring, until the shallots soften, 5 minutes.
- Add the garlic and continue to cook for 2 more minutes.
- Add the cream and thyme to the pan and bring the liquid to a boil.
- Simmer until reduced by one third, 3 to 4 minutes.
- Pour in the vegetable stock and let the liquid return to a boil.
- Add the spinach and cook gently, stirring and tossing, until it is tender, about 2 minutes.
- Remove the thyme.
- Use a slotted spoon to transfer the spinach to a blender or food processor.
- Puree the spinach, and season it with the remaining 1/2 teaspoon salt, white pepper, a pinch of cayenne, and nutmeg to taste.
Original recipe can be found here
- 1 1/2 lb. potatoes
- 1 1/3 c. flour
- Nutmeg (optional)
- 1/4 c. butter
- 1/4 c. oil
- Cook the potatoes, either in their jackets or as if you were making mashed potatoes. Peel and place in a food mill and press into a bowl.
- Rub the flour, salt and nutmeg into the potatoes until a dry, crumbly dough is formed.
- Heat half the oil in a pan and fry the potato dough in it until browned.