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Jan 2, 2008 10:11 AM

need tafelspitz recipe

I recently had Tafelspitz at Plachutta in Vienna/Wein as the best dinner of my trip (see following post) and REALLY want a recipe.


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  1. Where are you located? I ask because I've been informed that this cut is nothing more or less than that California favorite, the tri-tip - dandy if you live here, but hard to come by in most of the rest of the country.

    The recipe I'm looking at now is "Austrian Boiled Beef," in the recipe book for "The Cooking of Vienna's Empire" from the Time-Life series. I can't post that here because it's copyrighted material, but if you email me at I can send it to you.

    1 Reply
    1. re: Will Owen

      Okay, I've gone through the recipe and paraphrased it, with some alterations and comments. Here it is:

      Austrian Boiled Beef - adapted from Time-Life "Cooking of the Viennese Empire"

      3-lb. boneless beef rump, bottom round, brisket or chuck (tri-tip is the famous "Tafelspitz"), tied*
      3 lbs. chicken backs, wings, necks, giblets
      2 qts. water
      1 tsp. salt**
      3 Tbs. butter
      2 cups quartered onions
      1 parsnip and 3 carrots, scraped and cut in 1" chunks
      4 stalks celery in 2" pieces
      1 leek, white only
      4 sprigs parsley
      1 bay leaf
      6 peppercorns
      4 whole allspice

      Put beef and chicken parts into a 6-8 qt. kettle, add water and salt, plus more water if needed to cover everything. Bring to a boil over high heat, skimming surface scum as it rises.

      Meanwhile, heat the butter in a 12" skillet until foam subsides, then add the cut-up vegetables and parsley. Toss in hot butter 4-5 minutes, until they are lightly browned, and scrape them into the kettle. When the kettle boils again, skim the scum off, add the rest of the ingredients, turn the heat down as low as it will go and partially cover the pot. Simmer very slowly for about two hours, or until you can pierce the meat with the point of a small, sharp knife with no resistance.

      Remove the beef to a heated platter. Skim the fat from the surface of the stock and pour it through a large sieve, pressing down on the solids to extract all the juice. Discard the solids, and taste the stock for seasoning. The stock may be served as soup before the meat, or with dumplings at another meal.

      This serves 4 to 6 people.

      * I would avoid using rump or bottom round, as I'd think them both too lean and too lacking in character to make an interesting or flavorful dish. As for the tri-tip, I was delighted when I learned of its other identity; I had recently braised a tri-tip out of curiosity and found it very good indeed, but my father-in-law had been outraged that I had dared to "mistreat" his favorite cut in such a cavalier way.

      ** ONE TEASPOON?? Oh, come on...that's not salting anything, that's just softening the water!