Austrian Tafelspitz with Creamed Spinach and Apple-Horseradish

Indulge in a sophisticated Austrian classic: perfectly slow-simmered beef, yielding succulent slices that melt in your mouth, served with creamy spinach, vibrant roasted potatoes, and zesty apple-horseradish sauce.

• Prep: 40 min
• Cook: 3 hr
• Total: 3 hr 40 min
• Servings: 4
• Cuisine: Austrian
• Difficulty: Hard

Dietary

• Nut-Free
• High-Protein
• High-Fiber

Tags

• comfort food
• classic
• savory
• rich
• special occasion
• roast

Ingredients

• 2 pound beef top sirloin roast
• 1 pound beef bone
• 2 yellow onions (peeled and halved)
• 2 carrots (large, peeled and roughly chopped)
• 1 leek (white and light green parts, roughly chopped)
• 1 celery stalk (roughly chopped)
• 2 bay leaves
• 1 teaspoon black peppercorn
• 2 tablespoon white vinegar
• 2 teaspoon salt
• 1.5 pound waxy potato (quartered)
• 2 tablespoon olive oil
• 1 pound fresh spinach
• 2 tablespoon butter
• 2 clove garlic (minced)
• 0.5 cup heavy cream
• 0.25 teaspoon nutmeg
• 0.25 cup fresh horseradish (freshly grated)
• 1 apple (large, peeled and grated)
• 1 tablespoon fresh lemon juice
• 1 teaspoon granulated sugar
• 0.25 teaspoon black pepper

Instructions

1. For the Tafelspitz: Place the beef top sirloin roast, beef bones, halved yellow onions (unpeeled), carrots, leek, celery stalk, bay leaves, black peppercorns, 2 tablespoons white vinegar, and 2 teaspoons salt in a large stockpot. Add enough cold water to cover all ingredients by about 2 inches. Bring to a gentle boil over medium-high heat, skimming off any foam that rises to the surface.
2. Once skimming is complete, reduce the heat to low, cover the pot, and simmer for 2.5 to 3 hours, or until the beef is very tender. The broth should just barely be simmering, not boiling vigorously.
3. While the beef simmers, prepare the roasted potatoes: Preheat oven to 400°F (200°C). Toss the quartered waxy potatoes with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on a baking sheet. Roast for 30-40 minutes, turning halfway, until golden brown and tender.
4. For the Creamed Spinach: Heat 2 tablespoons butter in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the fresh spinach in batches, stirring until wilted. Once all spinach is wilted, stir in the heavy cream, 1/4 teaspoon nutmeg, 1/4 teaspoon salt, and a pinch of black pepper. Simmer gently for 3-5 minutes, allowing the sauce to thicken slightly. Keep warm.
5. For the Apple-Horseradish (Apfelkren): In a small bowl, combine the freshly grated horseradish, grated apple, 1 tablespoon fresh lemon juice, 1 teaspoon granulated sugar, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix well and let sit to allow flavors to meld.
6. Once the beef is tender, carefully remove it from the broth and let it rest on a cutting board for 10 minutes. Strain the broth through a fine-mesh sieve, discarding the vegetables and bones. Keep some broth warm for serving.
7. Slice the beef top sirloin roast against the grain into 1/2-inch thick slices. Serve the sliced beef with a ladleful of the hot strained broth, alongside generous portions of creamed spinach, roasted potatoes, and a dollop of apple-horseradish sauce.

Notes

Tafelspitz is often served with a variety of sauces, including chive sauce. For a classic experience, focus on the creamed spinach and apple-horseradish. The clarity of the broth is a key element of this dish; don't skip the skimming.

Nutrition (per serving)

• Calories: 780
• Protein: 72.5 g
• Carbohydrates: 45.1 g
• Fat: 32.5 g
• Fiber: 8.5 g
• Sodium: 890 mg
• Saturated Fat: 15.8 g
• Sugar: 10.2 g
• Cholesterol: 195 mg