Tafalspitz Recipe
A traditional Austria recipe- A beef vegetable stew with potato and apple slaw sides.
Ingredients
- 1 Onion
- 3-4 Carrots
- 3-4 Parsnips
- 1 Celery Root or Celeriac (if you buy this with celery stalks attached you can also add the celery with the root if you like, but that isn’t traditional)
- 1 Leek
- 2 Russet Potatoes
- 1 Bunch Chives
- 1 Granny Smith Apple
- 1 Lemon
- 1 Pound Beef Bones (with Marrow)
- 1½-3 Ibs Beef (top round, bottom round, tri-tip, or rump roast all work well)
- 48 oz Beef Broth
- 10-20 Black Peppercorns
- ¼ Cup Horseradish Sauce
- 6 oz Sour Cream
- 1 Tbsp Salt
- Hearty Sliced Bread
Instructions
- Cut onion in half, char on the bottom of a stock pot, no oil or butter needed.
- Add 48oz of beef broth and 6 cups of water to the stock pot over high heat. Feel free to adjust the broth to water ratio depending on how “meaty” you would like your stock.
- Once the liquid is boiling, add beef bones, beef, salt, and peppercorns. Boil for 1-2 hours. Skim foam as necessary. Adding the bones first helps to keep the meat off the bottom of the pot and possibly burning.
- Towards the end of the 1-2 hours, peel carrots and parsnips, slice on the bias. Peel celery root and cut into 1 inch cubes. Cut the leek in half lengthwise and wash thoroughly. (Leeks can have sandy soil trapped between their leaves). Slice your now clean leek halves.
- Once the beef has boiled for 1-2 hours add your cut-up carrots, parsnips, leek, and celery root.
- Boil for 30 minutes to 1 hour; depending on how firm you prefer your vegetables. Longer = more flavor in the stock but a mushier feel to the vegetables.
- While your meat and veg is cooking, grate your potatoes. Added the grated potatoes to a well-oiled pan and sauté until browned on both sides.
- Grate the apple and mix with the horseradish. Juice the lemon juice, add to the apple & horseradish, and set aside. (This is a traditional side; but if you don’t like it feel free to simply use horseradish sauce mixed with a bit of sour cream)
- Remove meat from the pot, and cover with foil. Pour contents of pot into a colander or sieve with another pot sitting below the colander/sieve to catch all the clear broth. DON’T DUMP ALL THAT GREAT BROTH DOWN THE DRAIN! Transfer strained broth to the large pot.
- Set carrots, parsnip, celery root, and celery root aside.
- Gently reheat broth. Add salt 1tbs salt (or more) to taste.
- Toast sliced bread. Top with bone marrow.
- Thinly slice 1 bunch of chives.
- Once the meat has rested for at least 5 minutes, slice 1/2-inch thick across the grain. Place in soup plates/bowl. Add carrots, parsnips, and celery root; moisten everything with a good amount of hot broth. Top with apple-horseradish and/or sour cream/horseradish, and/or hash browns. Add salt and pepper to taste. Top with chives.