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Austrian Beef Broth and Boiled Beef

Source: © EatingWell Magazine
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Active Time:  30 Minutes
Total Time:  4 Hours 30 Minutes
  Makes 6 servings
Mozart is probably Austria's most famous musician, but Tafelspitz is its most famous dish. It got that way because of Austria's most famous Emperor, Franz Josef I. Whatever Franz did, everyone else wanted to do too. So when the word got out that his Imperial Majesty preferred boiled beef dish called Tafelspitz for lunch to everything else, it was Tafelspitz mania, and it still is.
3 pounds beef bones, cut up
5 quarts cold water
3 pounds brisket of beef, trimmed of excess fat
1 large Spanish or Bermuda onion
2 cups peeled, coarsely chopped white turnips
1 cup peeled, coarsely chopped carrots
4 cups carefully cleaned, coarsely chopped leeks, green tops removed
1 tablespoon salt
20 black peppercorns
3 bay leaves
White horseradish or horseradish sauce, for garnish
Rinse the bones with cold, running water. Put into a stockpot large enough to accommodate all the ingredients. Cover with the cold water. Bring to a boil, turn down to simmer, and skim the surface.

When the surface is clean, add the brisket and continue to skim.

Cut the onion in half horizontally and place cut side up under a hot broiler. Broil until dark brown then add to the pot.

Add the turnips, carrots, and leeks. Simmer for 1 hour.

Add the salt, peppercorns, and bay leaves and simmer for 3 hours longer.

Remove the brisket from the broth.

Strain the broth into another container and discard the vegetables and bones.

TO SERVE THE BRISKET: Thinly slice against the grain. Serve with white prepared horseradish or a simple horseradish sauce.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 6 servings
Calories: 757
Fat. Total: 33g
Fiber: 3g
Carbohydrates, Total: 16g
Sodium: 1539mg
% Cal. from Fat: 39%
Cholesterol: 274mg
Protein: 94g
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