Tafelspitz (Viennese poached veal with horseradish and apple sauce)

Based on 7 ratings
Christian

Christian

“Tafelspitz is a typical Vienesse dish with Bavarian-Austrian roots. It’s one of my favorite dishes and certainly needs a revival, I´d like to see it more often on people’s plates again!”

Difficulty

Medium 👍
45
min.
Preparation
0
min.
Baking
120
min.
Resting

Ingredients

Servings:-6+
2 kg veal tri-tip
100 g jarred horseradish
150 g horseradish
apples
500 g potatoes
carrots
400 g celery roots
1½ stalks leeks
onion
5 g parsley
1 clove garlic
bay leaf
allspice berries
clove
2500 ml water
10 g sugar
100 ml apple juice
40 g unsalted butter
60 g flour
¼ tsp ground nutmeg
200 ml heavy cream
1 tbsp mustard
5 g chives
salt
pepper
Metric
Imperial

Utensils

  • cutting board
  • knife
  • pot (large)
  • slotted spoon
  • fine sieve
  • pot
  • fork
  • saucepan (small)
  • whisk
  • fine grater

Nutrition per serving

Cal
986
Protein
68g
Fat
61g
Carb
42g

Step 1/6

Peel and cube potatoes, carrots, and celery root. Wash and dice leek. Finely chop onion and parsley. Mince garlic.
  • 500 potatoes
  • carrot
  • celery root
  •  stalks leeks
  • 1 onion
  • 5 parsley
  • 1 clove garlic
  • cutting board
  • knife

Peel and cube potatoes, carrots, and celery root. Wash and dice leek. Finely chop onion and parsley. Mince garlic.

Step 2/6

Place veal in a large pot and add half of the cubed carrots and celery root, one third of the leek, onion, garlic, parsley, bay leaf, all spice berry, and clove. Fill up with water, bring to a boil, then lower the heat and let simmer for approx. 2 hrs., skim off any foam as needed. Remove from heat, set aside the veal, and pour the stock through a sieve.
  • 2 kg veal tri-tip
  • 1 bay leaf
  • 4 allspice berries
  • 1 clove
  • 2500 ml water
  • pot (large)
  • slotted spoon
  • fine sieve

Place veal in a large pot and add half of the cubed carrots and celery root, one third of the leek, onion, garlic, parsley, bay leaf, all spice berry, and clove. Fill up with water, bring to a boil, then lower the heat and let simmer for approx. 2 hrs., skim off any foam as needed. Remove from heat, set aside the veal, and pour the stock through a sieve.

Step 3/6

Meanwhile, peel, core, and dice apples. Caramelize sugar in a pot over medium heat and deglaze with apple juice. Add diced apples and cook for approx. 10 min., until soft. Add approx. one third of the horseradish and mash the apple sauce with a fork.
  • 4 apples
  • 10 sugar
  • 100 ml apple juice
  • 35 jarred horseradish
  • pot
  • fork

Meanwhile, peel, core, and dice apples. Caramelize sugar in a pot over medium heat and deglaze with apple juice. Add diced apples and cook for approx. 10 min., until soft. Add approx. one third of the horseradish and mash the apple sauce with a fork.

Step 4/6

Melt some butter in a pot and add potatoes and remaining diced vegetables. Sauté for approx. 1 –2 min. Add some flour, stir well, and deglaze with enough veal stock to cover the vegetables. Season with salt and nutmeg and let simmer for approx. 15 min.
  • 10 unsalted butter
  • 2 tbsp flour
  • ¼ tsp ground nutmeg
  • salt
  • pot (large)

Melt some butter in a pot and add potatoes and remaining diced vegetables. Sauté for approx. 1 –2 min. Add some flour, stir well, and deglaze with enough veal stock to cover the vegetables. Season with salt and nutmeg and let simmer for approx. 15 min.

Step 5/6

Whisk together butter and flour in a small saucepan over medium heat. Add remaining stock and cream under continuous stirring and let simmer for approx. 2 – 3 min. Then, add two thirds of the horseradish and mustard. Season with salt and pepper.
  • 40 unsalted butter
  • 30 flour
  • 65 jarred horseradish
  • 1 tbsp mustard
  • salt
  • pepper
  • saucepan (small)
  • whisk

Whisk together butter and flour in a small saucepan over medium heat. Add remaining stock and cream under continuous stirring and let simmer for approx. 2 – 3 min. Then, add two thirds of the horseradish and mustard. Season with salt and pepper.

Step 6/6

Finely chop chives and grate horseradish. Slice the veal for serving. Place some vegetables with stock in a deep plate and top with slices of meat. Pour over the horseradish and apple sauce. Garnish with grated fresh horseradish and sprinkle with chopped chives. Enjoy!
  • 5 chives
  • 150 horseradish
  • fine grater

Finely chop chives and grate horseradish. Slice the veal for serving. Place some vegetables with stock in a deep plate and top with slices of meat. Pour over the horseradish and apple sauce. Garnish with grated fresh horseradish and sprinkle with chopped chives. Enjoy!