Tafelspitz is a traditional Austrian dish consisting of boiled beef, typically taken from the top of the hind leg of a young ox or cow. It is a popular meal that is often served at special occasions, such as weddings or other celebrations.

Tafelspitz is a dish that has been enjoyed in Austria for centuries and is often considered a national dish. It is known for its tender and flavorful beef, which is boiled to perfection in a flavorful broth with a variety of vegetables and spices.

In addition to being delicious, Tafelspitz is also a healthy dish. It is a good source of protein and contains important vitamins and minerals. However, it is important to use salt sparingly when seasoning the beef, as the broth can be high in sodium.

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.

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.