Unlike in Germany where pork is the preferred meat, Austrians like beef and the cooking thereof has developed into a fine art form. There are 26 specialized cuts of beef – all stemming from the Franz Joseph’s weakness for the meat. Before the Second World War, Vienna’s Meissl & Schaden restaurant had 24 different beef dishes on it’s menu at any given time. The dish that has become most famous in Europe, if not the world, is Tafelspitz which is made only from the tender end of the rump and served in finger thick slices, cut across the grain. The meat is served with a little hot beef broth ladled over it and garnished with chives. 

In Austria it’s served as is with a little chive sauce and Apfelkren (apple horseradish).

Ingredients

• 1 ½ kg Tafelspitz – you would have to ask your butcher to cut this for you – from the tender end of the rump, cleaned a ready for the pot
• 500 g marrow, washed and cleaned and ready for the pot
• 1 yellow onion, sliced thinly
• 2 carrots
• 2 leeks
• 2 sticks celery
• 1 parsley root
• Salt to taste
• Freshly ground black pepper
• Chives to taste

Method

• Place the marrow in a pot with plenty of boiling water and bring to the boil.
• Add the rump as soon as the water is boiling.
• After it has boiled for about 30 minutes, fry the onion separately and add this to the pot together with the root vegetables (whole not cut), the pepper and a dash of salt.
• Allow to simmer for 2 hours.
• Remove the meat, cut into thick slices across the grain and pour on a little of the broth.
• Garnish with the chives and serve with crunchy potatoes and Apfelkren (a mixture of grated horseradish, grated apples and cream).