In Franconia we call Tafelspitz “Fränkisches Hochzeitsessen”, or Franconian Wedding Dinner and was a stable meal on our dinner table
Tafelspitz (boiled beef) has a rich history in Austria. From a simple meal to the sumptuous feast, originally, the Austrian Emperor Franz Joseph I. had boiled beef served because the dish wasn’t too expensive. Only his chef refined this meal and developed the boiled beef into a culinary classic.
Emperor Franz Joseph I was considered to be extremely frugal and asked his master chef to regularly serve cooked beef instead of a delicious multi-course menu. At least the emperor didn’t go too far in saving and allowed his cooks to use the best cut of beef.
This is how boiled beef became socially acceptable. The subjects of the thrifty emperor, loyal, and at the same time eager to enjoy, let their culinary imagination run wild and gradually turned the rather modest court favorite dish into a scrumptious feast.
I have prepared the Tafelspitz in the Instant Pot before with all the spices and vegetables, water, below and had great results. You would time the beef roast about 25 minutes per pound on high pressure, 10 minute slow release.
Beef boiled in spices and vegetables and served with wide noodles or boiled potatoes, a horseradish sauce and “Preiselbeeren” which I substitute with my Cranberry chutney
Tafelspitz, boiled beef
Ingredients
- Ingredients
- 3 lb beef (Top Round)
- 2 lb diced or sliced vegetables (Carrots, onions, celery, parsnip, leeks)
- Salt and pepper,
- 2 bay leaves
- 3 cloves
- 5 peppercorns
Besides Horseradish sauce, the other condiment of my choice is Cranberry Chutney
Instructions
- Start boiling water in a large stockpot. Then add the beef and boil with the diced vegetables.
- The beef has to be completely submerged.
- Add the bay leaves (3 or 4), a tablespoon of salt, a teaspoon of pepper and 3 cloves.
- After 60 to 90 minutes test the beef with a large fork and check if the meat is already soft.
- When the meat is tender, remove from the water and place on a plate or dish to serve.
Notes
Can be served with boiled potatoes or wide noodles.
Instant Pot recipe: 2 cups of water, 1/2 cup of apple cider vinegar, 1/2 onion, bay leaves, cloves and peppercorns. Place beef on trivet. Pressure cook 25 minutes a pound, 10 min slow release.
