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Viennese Cuisine - Tafelspitz


Step by step instructions and video tutorial for Viennese Tafelspitz with Apple-Horseraddish, spinach, roasted potatoes and chives sauce.
Prep Time 45 mins
Cook Time 4 mins
Total Time 49 mins
Servings 4 portions


  • 1 kg Tafelspitz (bottom steak) ~2 lbs
  • 500 g beef bones ~1 lbs
  • soup vegetables 2 carrots, 1/8 celery root, 1 parsnip, 1 turnip, leek, parsley
  • 4-5 cloves garlic or more
  • 2-3 yellow onions
  • 2 tablespoons salt , , , 1 tbsp. peppercorns, 1 tbsp. , 1 red hot chili pepper
  • 1 teaspoon pepper
  • 2-3 bay leaves
  • 1 teaspoon juniper berries
  • 1 teaspoon lovage
  • 1 hot chili pepper not traditional
  • 3-4 carrots to garnish
  • chives to garnish


  • Blanch the bones: place the bones in a pot and pour with hot water. Strain the water and rinse the bones in a sieve with warm water. Blanching removes bone splinters and cleans the bones.
    Knochen blanchieren
  • Add bones to a large pot. Bring to boil with 2-3 liters (~13 cups) of cold water, the soup vegetables and all the spices. Don't add salt yet.
  • Meanwhile, halve the onions and roast in a pan until dark brown. Add to soup. Add the "burnt" onion with their peels. This improves the taste and makes a nice brown color.
    Zwiebelhälften rösten
  • When the water boils, lightly salt.
  • Add the Tafelspitz meat to the boiling soup. It should be fully covered with the liquid.
  • After about 1 hour of cooking, remove vegetables, onions and garlic so the soup does not become too sweet.
  • Let simmer for another 3 hours at low temperature.
  • Sieve the meat and serve the soup before the main dish. About 15 minutes before serving, add small pieces of carrots to the soup.
  • Cut Tafelspitz into thin slices, against the fibers.
  • To serve, place on a plate and pour with some soup. The Tafelspitz should always be covered with soup, otherwise it will dry out. Garnish with chives and carrots.
    Viennese Cuisine - Tafelspitz