Greetings from Vienna! Great cooking, just a few remarks: for a Tafelspitz we would put the meat into boiling water. The logic is to start with cold water if your focus is on a strong soup, whereas when the meat is the main thing, already boiling water just keeps it juicier. As to presentation, we would take the soup as a first course and then just moisten the main course meat with a little soup. It should not actually swim in liquid. What you will see in some restaurants, is that the already cut meat (let it rest before cutting!) is put on the table in a big pot of soup to keep it hot. But on the plate too much soup would dissolve the all-important sauces into a mess. And next time you might try even more of the classical sauces: Semmelkren (old Kaiser rolls diced and dissolved in broth, mixed with sour cream and horseradish), Schnittlauchsauce (chives sauce) and definitely cream spinach. If you want to drive it over the top you could accompany the soup with hot bone marrow spread on toasted rye bread (considered authentic but somewhat hard-core even in Austria).
Thanks for this comment! I would also like to ask: the tafelspitz i had in Austria was delightfully acidic. How us that achieved? Maybe add a bit of wine at some stage?
@@ilyakolmanovsky Not at all! It's just simmered in water (or for some heretics vegetable broth) which has to be already boiling when you put the meat in. But the customary sauces add some sourness: apple-horseradish, bread-horseradish (Semmelkren) and Viennese chives sauce are all somewhat acidic. But definitely no wine.
O M G my mother used to make this. I never knew it was called tafelspitz, but we grew up eating this all the time. This is an amazing instruction video, thank you. As soon as I saw those roasted beef bones and that sirloin and what you were putting in the recipe, I recognized this dish. Thank you so much for demonstrating the cooking method on this. Haaaahaaaa! She used to sharpen her knives like that. I remember she would sometimes create a side potato dumpling with this dish, to enjoy with the broth.
Congratulations! It is extremely authentic! (except for the presentation) I live in austria. Typical sides (beyond the ones you already made) are creme-spinach (Cremespinat), "Semmelkren"- " breadcubes&horsereddish"(instead of the apple-horsereddich), "schnittlauchsauce"- "chives sauce" (very special: made with rolls, boiled egg, milk and chives); regarding the temperature: you should start cooking the meat in "hot" liquid, plus (in my opinion), it should be in a way saturated (vegetables, salt, pepper), so that the taste of the meat doesn´t make it´s way to the liquid; this can even mean to already start with a soup (made out of beef bones, or bones and meat). My tipp at the end: don´nt cook the soup too hot! because the dark color is from high temperature;
I was lucky enough to spend a semester in Austria some years ago. I loved the food and have been able to find recipes for most. However, there is one dish whose recipe I have not been able to find. It is mostly made from bacon, bacon grease, lard, and sausage crumbles. I don't know if there are more ingredients nor the proportions. it is served with hard bread and sliced cheese. I understand it is a favorite snack in taverns. If you know this dish, please do a video showing its preparation.
Do not put meat in cold water and start boiling. This is veal soup not tafelspitz. Do not put salt at the beginning it will only block the softiness of the meat.
If you want to draw the flavour out of what you are cooking put it in cold water and boil. If you want to seal the flavour in put in in hot water and boil.
You don't put the grated apple and horseradish in the soup, nor the potato rösti. You put a little soup over the sliced meat in order to moisten it. And beside that, you don't put tafelspitz into cold water, it will wash out all the taste from the meat into the soup, which is not the idea of the tafelspitz. Instead, you cook the broth from the marrow bones and then just slightly simmer the tafelspitz in it. And plus, I've never heard of putting mustard seed into the broth.
Greetings from Vienna! Great cooking, just a few remarks: for a Tafelspitz we would put the meat into boiling water. The logic is to start with cold water if your focus is on a strong soup, whereas when the meat is the main thing, already boiling water just keeps it juicier.
As to presentation, we would take the soup as a first course and then just moisten the main course meat with a little soup. It should not actually swim in liquid. What you will see in some restaurants, is that the already cut meat (let it rest before cutting!) is put on the table in a big pot of soup to keep it hot. But on the plate too much soup would dissolve the all-important sauces into a mess.
And next time you might try even more of the classical sauces: Semmelkren (old Kaiser rolls diced and dissolved in broth, mixed with sour cream and horseradish), Schnittlauchsauce (chives sauce) and definitely cream spinach. If you want to drive it over the top you could accompany the soup with hot bone marrow spread on toasted rye bread (considered authentic but somewhat hard-core even in Austria).
Thanks for this comment! I would also like to ask: the tafelspitz i had in Austria was delightfully acidic. How us that achieved? Maybe add a bit of wine at some stage?
@@ilyakolmanovsky Not at all! It's just simmered in water (or for some heretics vegetable broth) which has to be already boiling when you put the meat in.
But the customary sauces add some sourness: apple-horseradish, bread-horseradish (Semmelkren) and Viennese chives sauce are all somewhat acidic.
But definitely no wine.
Very interesting! 👍
O M G my mother used to make this. I never knew it was called tafelspitz, but we grew up eating this all the time. This is an amazing instruction video, thank you. As soon as I saw those roasted beef bones and that sirloin and what you were putting in the recipe, I recognized this dish. Thank you so much for demonstrating the cooking method on this. Haaaahaaaa! She used to sharpen her knives like that. I remember she would sometimes create a side potato dumpling with this dish, to enjoy with the broth.
Greetings from Austra! Great Recipe! Suppengrün ist the best (carrots, parsnip, celery root, leaks and parsley )
Have a nice day and keep it up :)
Thanks for making this! Read about Tafelspitz in a Saveur magazine way back and this video was one of the few in English on TH-cam!
Thank you for the recipe. I had Tafelspitz in Vienna, its good hearty food. You feel healthy eating it.
Congratulations! It is extremely authentic! (except for the presentation) I live in austria. Typical sides (beyond the ones you already made) are creme-spinach (Cremespinat), "Semmelkren"- " breadcubes&horsereddish"(instead of the apple-horsereddich), "schnittlauchsauce"- "chives sauce" (very special: made with rolls, boiled egg, milk and chives); regarding the temperature: you should start cooking the meat in "hot" liquid, plus (in my opinion), it should be in a way saturated (vegetables, salt, pepper), so that the taste of the meat doesn´t make it´s way to the liquid; this can even mean to already start with a soup (made out of beef bones, or bones and meat).
My tipp at the end: don´nt cook the soup too hot! because the dark color is from high temperature;
Great video 👍 love it
greetings from india. This beautiful dish is mouth watering. And ur explanation was even tempting to try ur food.... Awesome looking dish btw.
Gray Man brought me here...
I was lucky enough to spend a semester in Austria some years ago. I loved the food and have been able to find recipes for most. However, there is one dish whose recipe I have not been able to find. It is mostly made from bacon, bacon grease, lard, and sausage crumbles. I don't know if there are more ingredients nor the proportions. it is served with hard bread and sliced cheese. I understand it is a favorite snack in taverns. If you know this dish, please do a video showing its preparation.
Hello you, could it be "Verhackert"?
Do not put meat in cold water and start boiling. This is veal soup not tafelspitz. Do not put salt at the beginning it will only block the softiness of the meat.
If you want to draw the flavour out of what you are cooking put it in cold water and boil.
If you want to seal the flavour in put in in hot water and boil.
Interesting from an Austrian perspective: the basic recipe is very authentic, the presentation not so much.
Roughly speaking, what size Dutch Oven are you using?
I love this recipe. What proportions of apple and horseradish would you suggest please? Chris
Tafelspitz: Top of the table. Gotta love the German language.
Made me remember Mark Spitz!
Zuerst kommt das Fleisch in das Wasser, dann wird abgeschöpft und danach kommt Gemüse dazu.
You don't put the grated apple and horseradish in the soup, nor the potato rösti. You put a little soup over the sliced meat in order to moisten it. And beside that, you don't put tafelspitz into cold water, it will wash out all the taste from the meat into the soup, which is not the idea of the tafelspitz. Instead, you cook the broth from the marrow bones and then just slightly simmer the tafelspitz in it. And plus, I've never heard of putting mustard seed into the broth.
Greetings from Hungary!!
Tafelspitz legt man ins kochende Wasser .
Presentation ain't right (soup is to be served seperately with e.g. Knödel)... but it does look tasty.
Soup is served as a starter with dumplings and stuff but the broth should be although on the plate. Greetings from a bavarian chef
Let her speak too!
i agree this is rien like wien - teh usa cannot bring food from tehe east here - there;s no whey#@#@