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Tafelspitz (Viennese poached veal with horseradish and apple sauce)

Tafelspitz (Viennese poached veal with horseradish and apple sauce)

Based on 10 ratings
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Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger
"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 👍
Preparation
45 min
Baking
0 min
Resting
120 min

Ingredients

2Servings
kg
veal tri-tip
33⅓ g
jarred horseradish
50 g
horseradish
1⅓
apples
166⅔ g
potatoes
1⅓
carrots
133⅓ g
celery roots
½ stalks
leeks
onion
1⅔ g
parsley
clove
garlic
bay leaf
1⅓
allspice berries
clove
833⅓ ml
water
3⅓ g
sugar
33⅓ ml
apple juice
13⅓ g
unsalted butter
20 g
flour
tsp
ground nutmeg
66⅔ ml
heavy cream
tbsp
mustard
1⅔ g
chives
salt
pepper
MetricImperial

Utensils

cutting board, knife, 2 pots (large), slotted spoon, fine sieve, pot, fork, saucepan (small), whisk, fine grater

How-To Videos

See all
how-to-clean-and-cut-leeks

How to clean and cut leeks

how-to-core-an-apple

How to core an apple

how-to-prepare-celery-root

How to prepare celery root

Nutrition per serving

Cal986
Fat61 g
Protein68 g
Carb42 g
  • Step 1/ 6

    Peel and cube potatoes, carrots, and celery root. Wash and dice leek. Finely chop onion and parsley. Mince garlic.
    • 166⅔ g potatoes
    • carrot
    • celery root
    • ½ stalks leeks
    • onion
    • 1⅔ g parsley
    • 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.
    • kg veal tri-tip
    • bay leaf
    • 1⅓ allspice berries
    • clove
    • 833⅓ 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.
    • 1⅓ apples
    • 3⅓ g sugar
    • 33⅓ ml apple juice
    • 11⅔ g 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.
    • 3⅓ g unsalted butter
    • tbsp flour
    • 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.
    • 13⅓ g unsalted butter
    • 10 g flour
    • 21⅔ g jarred horseradish
    • 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!
    • 1⅔ g chives
    • 50 g 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!

  • Enjoy your meal!

    Tafelspitz (Viennese poached veal with horseradish and apple sauce)

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