Yup, you may question this one but, I’m telling you, it’s quite good. Boiled Beef with Apple Horseradish (this may be the secret) and potatoes, excellent!
This is one meal you may have to ask for (Tafelspitz mit Apfelkren) and although it seems unusual or possibly bland, it is very tasty. Although recipes may vary, here’s one that’s quite common and is taken from Maria Wiesmuller’s Austrian Specialties book.
Approx. 2 lbs of beef bone
4 1/2 lbs. beef loin or beef brisket
1 small parsley root, coarsely chpped
1-2 carrots. coarsely chopped
2 celery sticks, coarsely chopped
1 small leek
2 garlic cloves, crushed
1 bay leaf
3 table spoons finely chopped chives
pinch of nutmeg
Small peeled potatoes
Carrots, coarsely chopped (optional)
2 medium apples
2 table spoons vinegar
2-3 table spoons horseradish
1-2 tablespoons of sugar
a pinch of salt and white pepper
Main Dish Preparation:
1. Rinse beef soup bones and place them in a large pot. Cover the beef with water, add salt and bring to a boil. Add the beef, bring to a boil, lower the heat and simmer. Add water if necessary, to keep all covered and simmering.
2. Meanwhile, clean, peel (if necessary) and coarsely chop the parsley root, carrots, celery root and leek. Peel and quarter the onion and along with the other vegetables, bay leaf and salt, add to the pot simmering with the beef. Again bring all to a boil, lower the heat and simmer.
3. Let everything in the pot simmer for about 2 hours, or until the beef can be easily cut or pierced with the point of a knife. During the last half hour, before serving, prepare the apple-horseradish.
4. In a separate pot, this is also the time to boil the potatoes. You may want to wait on the carrots (optional), if you want them to be a bit crunchy. Steam cooking the carrots is a great way o do that.
5. Peel, seed and grate the apples. Place them in a small pot, add the vinegar, sugar and cook over low heat for 10-12 minutes and let it cool. Stir in the finely grated horseradish and season to taste.
6. Clean and chop the chives. Remove the meat and place on a large serving platter. Strain the stock through a fine sieve and add a small pinch of nutmeg and salt to taste. Slice the meat cross grain and pour a bit of the stock on it. Garnish with chives and the boiled vegetables, if desired. and serve.
7. Serve with apple horseradish and potatoes.
This one is sure to please a table of 6-8 with some left over.
Select other Austrian Recipes