Tafelspitz Schritt Fuer Schritt Recipe

There’s something incredibly satisfying about creating a delicious meal that fills your home with warmth and enticing aromas, and that’s exactly what you’ll experience as you craft this beef roast to perfection.

I enjoy making cozy and nourishing meals, and Tafelspitz is a classic that really satisfies the heart and soul. I start with a 3.5 lb hunk of beef, which simmers gently in water alongside a handful of key ingredients to get the broth just right—carrots, celeriac, leek, and onion.

My favorite thing about making this broth is not about what to put in it, but what to use to season it: sea salt, bay leaves, and whole black peppercorns, which make everything taste incredible. Lots of people eat Tafelspitz with a side of creamed spinach or some kind of potato dish, but I like it with just the broth on its own.

(Don’t worry; there will be a recipe for that, too.) It has such a fresh taste and is an invigorating way to start a meal.

Ingredients

• Beef Roast: High in protein, necessary for muscle maintenance, adds rich flavor to broth.
• Carrots: Source of beta-carotene, adds a hint of sweetness, contributes fiber.
• Leek: Mild onion flavor, provides dietary fiber, rich in vitamins A, C, and K.
• Celeriac: Root vegetable, offers earthy flavor, contains vitamin C and potassium.
• Onion: Enhances flavor, contains antioxidants, adds natural sweetness.
• Bay Leaves: Aromatic, infuse broth with subtle herbal notes, used for depth.
• Apple Cider Vinegar: Adds tanginess to broth, aids in balancing flavors, potential digestive aid.

Ingredient Quantities

• 1.5 kg beef roast (such as tri-tip or top round)
• 2 liters water
• 1 tablespoon salt
• 2 carrots, peeled and cut into large chunks
• 1 leek, cleaned and cut into large pieces
• 1 piece of celeriac (about 100g), peeled and cut into chunks
• 1 onion, halved (including the skin if clean)
• 2 bay leaves
• 6-8 black peppercorns
• 1 bunch fresh parsley
• 2 tablespoons apple cider vinegar

How to Make this

1. Start by rinsing the roast beef in cold water and drying it with paper towels.

2. In a large pot, add 2 liters of water and bring it to a simmer.

3. Put the beef roast in the pot with 1 tablespoon of salt. Let the water come back to a gentle simmer and skim off any foam that rises to the top.

4. In the pot, add the carrots, leek, celeriac, onion (if clean, with skin), bay leaves, and black peppercorns.

5. Lower the heat to a gentle simmer. Put a lid on the pot and let it continue to simmer while you do some other cooking, say for another 2 to
2.5 hours. When you come back to the pot, the beef should be nice and tender.

6. From time to time, look in on the pot and remove any impure material that rises to the surface while the food is cooking.

7. Approximately 20 minutes before the end of the cooking process, introduce the fresh parsley and the apple cider vinegar to the pot.

8. Remove the beef from the pot and let it rest for a few minutes in a cutting board before slicing. Make sure to do this step carefully and to allow the beef to recover its juices before cutting.

9. Filter the broth using a fine sieve, throwing away the vegetables and spices, and keeping the broth warm.

10. To serve, cut the beef into slices and place them on a platter. Pour a little of the warm broth over the beef and serve with additional broth on the side if desired. Enjoy it with traditional accompaniments such as horseradish sauce or apple-horseradish chutney.

Equipment Needed

1. Large pot with lid
2. Kitchen sink
3. Paper towels
4. Cutting board
5. Sharp knife
6. Wooden spoon or skimmer
7. Measuring spoons
8. Fine sieve or strainer
9. Ladle
10. Platter for serving

FAQ

• What is the best cut of beef for Tafelspitz?Tafelspitz is made with a cut of meat like tri-tip or top round, which benefit from slow cooking and have a good balance of flavor and tenderness when boiled.
• Can I use chicken stock instead of water?Tafelspitz is usually cooked in water, which allows the beef’s natural flavor to shine. If you want something with a little more depth than just effusive beef, use a light chicken stock.
• Why is the onion left with its skin on?Assuming it is clean, the broth’s overall taste is not negatively affected by the onion skin; rather, it adds color and extra flavor.
• Do I need to roast the onion before adding it to the pot?You can add depth of flavor and color to the broth by roasting the onion, but it’s completely up to you. If you want more of a caramelized flavor, then by all means, roast it.
• What can I serve with Tafelspitz?Boiled potatoes, creamed spinach, horseradish sauce, and apple-horseradish chutney are classic pairings for Tafelspitz.
• Is apple cider vinegar necessary?Adding vinegar gives a little tang and helps balance the richness of the beef; however, it’s optional, and if you prefer to keep it purely savory, you can leave it out.

Tafelspitz Schritt Fuer Schritt Recipe Substitutions and Variations

Beef roast: You might replace this with brisket or a shoulder roast.
Celeriac: If you are unable to find celeriac, you can use turnips or parsnips in its place.
Leek: Use green onions or shallots as substitutes.
Apple cider vinegar: You can substitute lemon juice or white wine vinegar.
Cilantro or Dill: Substitute with fresh parsley, and add a hint of lime or lemon juice.

Pro Tips

1. Sear for Flavor Before simmering the beef, consider searing it on all sides in a hot pan until it is nicely browned. This step can add a depth of flavor to the final dish through the Maillard reaction.

2. Use Quality Ingredients Ensure your vegetables and beef are of good quality, as this will significantly impact the flavor of your dish. Consider organic or locally sourced produce for the best taste.

3. Add Aromatics Early For more aromatic broth, you can add a few cloves of garlic, thyme sprigs, or other herbs of your choice along with the bay leaves and peppercorns. These will infuse the broth with additional layers of flavor.

4. Reduce the Broth After filtering the broth, you can reduce it further by simmering it uncovered until it reaches your desired concentration of flavor. This makes for a richer sauce to serve over the beef.

5. Rest the Meat Allow the beef to rest sufficiently (at least 10-15 minutes) before slicing. This helps retain its juices, resulting in tender and juicy slices.