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Recipe by
Comments Off on Tafelspitz
130 min.
Prep: 10 min. | Cook: 120 min. | Servings: 4-6 servings


  • 21 oz. beef (for “Tafelspitz”)
  • 101 floz beef bone broth
  • root vegetables (orange carrots, yellow carrots, celeriac root)
  • pepper corns, bay leaf


  1. Cook the meat slowly in the beef broth for 1 ½ to 2 hours while adding the root vegetables, pepper corns and the bay leaf. Cut the cooked root vegetables in discs and serve along with it; if you like, add poached beef marrow discs.
  2. Roast potatoes:
    Shred potatoes (boiled and peeled one day in advance) using a potato grate. Fry finely sliced onions in hot oil until they turn soft, then add potatoes; salt the mixture and fry it slowly to a crisp while stirring.
  3. Viennese chive sauce:
    Stir 3 hard-boiled, strained egg yolks with 2 raw egg yolks, season with salt, sugar and vinegar, add 2 white “Semmel” rolls soaked in milk and strained; then, as when making mayonnaise, stir the mixture while dripping in ca. 8.45 floz (¼ litres) of oil, and conclude by stirring in 2–3 tablespoons of finely cut chives.
  4. Apfelkren (apple horseradish):
    Make apple puree from three apples and season this to taste with 3 tablespoons of finely shredded horseradish, salt and vinegar.