Tafelspitz (Boiled Beef)

This meal can be served with crispy fried potatoes, chive sauce, and apple-horseradish sauce.

Tafelspitz (Boiled Beef)

  • Servings: 6
  • Difficulty: easy
  • Print

Posted by threeovens.  This may be considered the national dish of Austria. This particular version comes from “The New Sacher Cookbook.”


  • 4 1/2 pounds beef round rump roast
  • 2 pounds beef bones with marrow
  • 3 carrots
  • 3 turnips or 3 parsnips
  • 1 celeriac
  • 1 onion
  • 2 bay leaves
  • 10 black peppercorns
  • 2 juniper berries
  • salt
  • chopped chives


  1. Fill a large pot with 5 quarts of cold water. Wash the marrow bones and add to the pot. Bring to a boil.
  2. Remove any sinew from the roast, but leave on the fat. Place in the pot, along with the bay leaves, peppercorns, and juniper berries. Cover, and simmer for 2 to 2 1/2 hours.
  3. After 2 hours, cut the onion in half and fry in a cast iron skillet, cut side down, until dark brown. Add to the pot.
  4. Peel and cut the remaining vegetables into large cubes and add to the pot. Simmer another hour until the meat is really tender.
  5. Remove the meat and strain the liquid, reserving the liquid. Place the meat back in the liquid.
  6. To serve: Slice the meat and arrange on a serving platter. Pour a little of the cooking liquid over. Season with salt and sprinkle with chives.


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