Tafelspitz is a traditional Austrian dish made from boiled beef, usually sourced from the top of the hind leg of a young ox or cow. This flavorful dish has been a staple of Austrian cuisine for centuries and is often associated with special celebrations such as weddings. Known for its tender, juicy meat, Tafelspitz is cooked in a rich broth with vegetables and spices, enhancing its nutritional profile.

Packed with high-quality protein, Tafelspitz provides essential amino acids that are vital for muscle growth and repair. It is also a good source of important vitamins, such as B12, which supports nerve function, and minerals like iron, which aids in red blood cell production. However, it is important to consume the dish in moderation, as the broth can be high in sodium, which may affect blood pressure if consumed in excess. Overall, Tafelspitz is a delicious and nutrient-rich meal when prepared with care.

The preparation of Tafelspitz involves several steps, but it is relatively simple to make.

Here is a step-by-step guide on how to make Tafelspitz:

Ingredients:

1- 2.2 pounds (1 kilogram) of beef Tafelspitz

2- 2 onions

3- 2 carrots

4- 1/4 of a celery root

5- 1/4 of a leek

6- 1 bay leaf

7- 6 peppercorns

8- Salt

Instructions:

1- Start by preparing the vegetables. Peel the onions, carrots, and celery root, and cut them into chunks. Cut off the root end of the leek and slice it lengthwise.

2- In a large pot, add enough water to cover the beef by about an inch (2-3 cm) and bring it to a boil.

3- Add the vegetables, bay leaf, and peppercorns to the pot and let them simmer for about 10-15 minutes.

4- Add the beef to the pot and let it simmer for about 2-3 hours, or until it is tender.

5- Once the beef is cooked, remove it from the pot and let it rest for about 10 minutes.

6- Slice the beef thinly and arrange it on a serving platter.

7- Strain the broth and serve it as a soup with some of the cooked vegetables.

8- Season the beef with salt and serve it with horseradish, apple sauce, and roasted potatoes.

Note:

Some people like to add other herbs and spices to the pot, such as parsley, thyme, or garlic. You can experiment with different flavors to find the combination that you prefer.

Frequently Asked Questions:

1.Can I substitute beef with other ingredients for Tafelspitz?

• Yes, beef can be substituted with other meats like chicken or lamb based on personal preferences. While beef is the traditional choice and most commonly used in Tafelspitz, other meats can offer different flavors and textures while maintaining the dish’s essence.

2.What’s the best way to reduce sodium levels in Tafelspitz?

• To reduce sodium, limit the amount of salt used in the broth. Instead, enhance the flavor by incorporating fresh herbs like thyme, rosemary, or bay leaves. Garlic and onion also provide natural flavors that can help replace salt without sacrificing taste. Additionally, using a low-sodium broth or homemade broth is a great alternative.

3.Is Tafelspitz suitable for low-fat diets?

• Yes, Tafelspitz can be made more suitable for low-fat diets by using lean cuts of beef, such as sirloin or round cuts, or by substituting beef with leaner meats like chicken. Trimming any visible fat from the meat before cooking and reducing the amount of fat used in preparation can also help make the dish lower in fat.

4.Can Tafelspitz be served with other side dishes?

• Absolutely! Tafelspitz pairs well with a variety of side dishes. Roasted vegetables such as carrots, parsnips, or Brussels sprouts complement the dish nicely. Additionally, serving the meat with roasted or mashed potatoes helps balance the flavors and makes for a heartier meal. For a lighter side, a simple green salad or sautéed greens can provide freshness and contrast.

Nutrition Facts:

Tafelspitz is a relatively lean cut of beef, so it is a good source of protein without too much fat. One serving of Tafelspitz (approximately 3.5 ounces or 100 grams) contains about

• 145 calories
• 28 grams of protein
• 3 grams of fat

Beef Tafelspitz (2.2 pounds / 1 kilogram):

• Calories: 2150-2400 kcal
• Protein: 220-240 grams
• Carbohydrates: 0 grams
• Fat: 140-160 grams
• Sodium: Varies based on seasoning and preparation

benefits:

• Rich in Protein: Beef is an excellent source of high-quality protein, essential for muscle repair and growth.
• Iron: Contains heme iron, which is easily absorbed by the body, helping to prevent anemia and boost energy levels.
• Zinc: Supports the immune system and aids in wound healing.
• Vitamin B12: Essential for red blood cell formation and neurological function.

Onions (2 onions):

• Calories: 100-120 kcal
• Protein: 2-3 grams
• Carbohydrates: 20-25 grams
• Fat: 0-1 grams
• Sodium: 4-6 mg

benefits:

• Antioxidants: High in quercetin and sulfur compounds, which have anti-inflammatory and antioxidant properties.
• Heart Health: May help reduce blood pressure and cholesterol levels, promoting heart health.
• Immune Support: Boosts the immune system with its antimicrobial properties.

Carrots (2 carrots):

• Calories: 50-60 kcal
• Protein: 1 gram
• Carbohydrates: 12-14 grams
• Fat: 0 grams
• Sodium: 40-60 mg

benefits:

• Beta-Carotene: High in beta-carotene, which is converted to vitamin A in the body, supporting eye health and vision.
• Antioxidants: Contains antioxidants that can help protect against cancer and other diseases.
• Fiber: Supports digestive health and helps maintain healthy blood sugar levels.

Celery Root (1/4 of a celery root):

• Calories: 20-30 kcal
• Protein: 1-2 grams
• Carbohydrates: 4-6 grams
• Fat: 0-1 grams
• Sodium: 50-70 mg

benefits:

• Low in Calories: A low-calorie vegetable that can aid in weight management.
• Fiber: Helps with digestion and maintaining a healthy gut.
• Vitamins and Minerals: Rich in vitamins K, C, and B6, as well as potassium and manganese, supporting overall health.

Leek (1/4 of a leek):

• Calories: 10-20 kcal
• Protein: 0-1 gram
• Carbohydrates: 2-4 grams
• Fat: 0 grams
• Sodium: 5-10 mg

benefits:

• Antioxidants: Contains kaempferol and other antioxidants that help reduce inflammation and protect cells.
• Digestive Health: High in prebiotics, which support healthy gut bacteria.
• Heart Health: Can help lower cholesterol levels and support cardiovascular health.

Bay Leaf (1 bay leaf):

• Calories: 0 kcal
• Protein: 0 grams
• Carbohydrates: 0 grams
• Fat: 0 grams
• Sodium: 0 mg

benefits:

• Antimicrobial Properties: Contains compounds that have antimicrobial properties, helping to protect against infections.
• Digestive Aid: Can help improve digestion and reduce bloating and gas.
• Antioxidants: Rich in antioxidants that support overall health and reduce oxidative stress

Peppercorns (6 peppercorns):

• Calories: 5 kcal
• Protein: 0 grams
• Carbohydrates: 1 gram
• Fat: 0 grams
• Sodium: 0 mg

benefits:

• Anti-Inflammatory: Contains piperine, which has anti-inflammatory and antioxidant effects.
• Digestive Health: Can stimulate digestive enzymes, aiding in digestion and nutrient absorption.
• Weight Management: May help in weight loss by improving metabolism.

Salt:

• No significant nutritional content
• Sodium: Varies based on amount used

benefits:

• Electrolyte Balance: Essential for maintaining the balance of fluids in the body and proper nerve and muscle function.
• Flavor Enhancer: Enhances the flavor of food, which can help with overall meal satisfaction.
• Preservation: Acts as a preservative, extending the shelf life of food.

Please note that the nutritional values provided are approximate estimates and can vary based on factors such as portion size, cooking methods, and specific ingredients used. It's always best to refer to the nutrition labels on specific products for the most accurate information.

It is also a good source of vitamins and minerals, such as vitamin B12, iron, and zinc. However, the broth can be high in sodium, so it is important to use salt sparingly when seasoning the beef.