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.
nutrition information per serving
757 calories; 33g total fat; 274mg cholesterol; 1539mg sodium; 16g carbohydrates; 3g fiber; 94g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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