Tafelspitz with Horseradish Sauce

by Monique Baumann & Celia Goodrick-Clark

Bring the salted water to the boil in a large pan. Add the meat and simmer very gently.


900g/2lb Tafelspitz
2litre/3½ pints water with 1tsp salt
3 carrots, diced
1 parsnip, diced
1 onion, diced
1 leek, diced
300g/10oz celery, diced
2 tbsp butter, melted
3 tbsp flour
225ml/8floz meat stock
2 tbsp double cream
2-3 tbsp horseradish, grated
½ an apple, grated

Tafelspitz with Horseradish Sauce


Bring the salted water to the boil in a large pan. Add the meat and simmer very gently for 2½-3 hours, adding the vegetables to the pan for the last 30 minutes.

Meanwhile, the sauce can be made by stirring the flour into the melted butter and heating for a minute before whisking in the stock. Season, add the cream and leave to reduce a little.

Finally, add the apple and the horseradish to taste.

To serve, slice the meat against the grain into 1½cm slices and arrange on a platter with the vegetables. Pour over a little cooking liquid and serve with the sauce and boiled potatoes.

Do not throw out the cooking liquid - leave to cool, skim off the fat, and use as a stock for soup.

Serve with boiled or mashed potatoes

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    • This sounds like the recipe I'm looking for. I will certainly try and make this dish for my friends, My Mother used to make it in Austria when I was a child. Lovely, yum!
    By Joanna Douglas - 8th Mar 2012

    Reply: It is a fantastic recipe and I do hope you enjoy cooking and eating the Tafelspitz!