Austrian Tafelspitz Recipe

Ingredients for Austrian Tafelspitz

• Beef Brisket
• 2 quarts water
• 2 tablespoons salt
• 2 leeks
• 1 large onion
• 2 carrots
• Celery Ribs
• Red Potatoes
• 4-6 small gherkins
• fresh parsley sprigs
• Apple
• Sour Cream
• Horseradish

How to Make Austrian Tafelspitz

1. In a large (6-quart) pot, heat 2 quarts of water with 2 tablespoons of salt.
2. Add a 3-4 pound beef brisket (or other suitable beef cut).
3. Bring the water to a rolling boil over high heat.
4. Reduce heat to low, and skim off any foam or impurities from the surface until the broth is clear. This may take 10-15 minutes.
5. Partially cover the pot with a lid, leaving a small gap for steam to escape.
6. Simmer gently for 1 hour and 30 minutes.
7. While the beef simmers, prepare the vegetables: Cut 2 leeks into 2-inch pieces, then halve them lengthwise. Roughly chop 1 large onion, 2 carrots (peeled and chopped), and 2 celery stalks (chopped). Peel and chop 4 medium potatoes into 1-inch pieces.
8. Add the prepared leeks, onion, carrots, celery, and potatoes to the pot with the beef.
9. Continue to simmer until the beef is fork-tender and the vegetables are cooked through (about 30-45 minutes more).
10. Carefully remove the beef from the pot and let it rest for 10-15 minutes before slicing it into 1/2-inch thick slices.
11. For the gherkin garnish: Cut 4-6 small gherkins lengthwise into thin slices, leaving one end uncut. Arrange the slices like a fan.
12. Garnish the beef slices with the gherkin fans.
13. Serve the sliced beef with the cooked vegetables arranged on a separate platter. Spoon 4 tablespoons of the flavorful cooking liquid over the vegetables.
14. Garnish with fresh parsley sprigs. Serve with your choice of horseradish apple sauce or sour cream mixed with horseradish and roasted potatoes (recipe not included).