Wiener Tafelspitz (Classic Viennese Simmered Beef in Root Broth with Apple-Horseradish) – Authentic Austria Recipe
Emperor Franz Joseph’s favorite Viennese dish: tender beef simmered in clear root broth with zesty apple-horseradish.
- Country of Origin
- 🇦🇹 Austria (Central Europe, Europe)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 25 min
- Difficulty
- Easy
- Signature Staples
- Tender beef brisket or sirloin, Carrots, Celeriac, Fresh grated horseradish and apple relish, Chives
Ingredients for Wiener Tafelspitz (Classic Viennese Simmered Beef in Root Broth with Apple-Horseradish) (4 Servings)
- 1.25 lbs (or 2.5 cups) tender beef brisket or sirloin, prepped into bite-sized pieces
- 1.5 cups carrots, washed and trimmed
- 1 cup celeriac
- 1 medium onion and 3 cloves garlic, finely minced with fresh grated horseradish and apple relish
- 1.5 tbsp traditional Austria seasoning (chives, peppercorns, bay leaf)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and fresh grated horseradish and apple relish for 3–4 minutes until fragrant.
- Stir in chives, peppercorns, bay leaf and toast for 45 seconds to release the essential oils of Austria's kitchen.
- Add tender beef brisket or sirloin and carrots, tossing to coat in the aromatic base.
- Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
- Fold in celeriac, adjust seasoning, and ladle steaming hot into deep bowls.