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

Purchase your ingredients...

Rate this recipe

Tafelspitz with Horseradish Sauce
Overall Rating

Your comment or suggestion

Comments on this recipe

Sort by Descending

1 Item(s)

per page
    • 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!