Recipes · Austrian · Main Courses
Tafelspitz (Viennese Boiled Beef)
One serving has 342 kcal and 45 g protein, and at least a fifth of a woman's daily need of cobalamin (125%), pyridoxine (107%), zinc (91%), niacin (91%), selenium (74%) and phosphorus (69%). Ready in 210 minutes.
- Preparation: 20 min
- Cooking: 190 min
- Makes: 1 serving (769 g)
- Difficulty: Medium
- Diets: Gluten-free, High protein
- Contains: beef, celery, dairy
Ingredients
- 180 g Beef top round, raw
- 400 g Water
- 40 g Carrots, raw
- 30 g Celeriac, raw
- 30 g Leeks, raw
- 30 g Onions, raw
- 0.3 g Bay leaves
- 0.3 g Black pepper
- 1.5 g Salt
- 10 g Horseradish, prepared
- 30 g Apples, raw
- 2 g Chives, fresh
- 15 g Sour cream
Method
- Put the beef, bay leaf and peppercorns into a pot with the water and bring to a boil, skimming off any scum that rises.
- Add the salt and half of the onion, carrot, celeriac and leek, reduce to a bare simmer, cover, and cook for 2.5-3 hours until the beef is fork-tender.
- About 20 minutes before the end, add the remaining vegetables so they stay slightly firm as a garnish.
- Meanwhile, finely grate the apple and mix with the horseradish for an apple-horseradish sauce, and stir the chopped chives into the sour cream for a chive sauce.
- Lift out the beef, slice it thinly across the grain, and strain some of the hot broth over the slices.
- Serve the broth first as a soup course if you like, then the sliced beef with the vegetables and both sauces alongside.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 342 kcal | 16% |
| Carbohydrates | 20.1 g | |
| Water | 690 mL | |
| Fiber | 4 g | 13% |
| Protein | 44.5 g | 93% |
| Tryptophan | 0.49 g | |
| Threonine | 2.1 g | |
| Isoleucine | 2 g | |
| Leucine | 3.7 g | |
| Lysine | 4.1 g | |
| Methionine | 1.2 g | |
| Cystine | 0.47 g | |
| Phenylalanine | 1.8 g | |
| Tyrosine | 1.6 g | |
| Valine | 2.2 g | |
| Histidine | 1.6 g | |
| Fat | 10.2 g | |
| Monounsaturated | 3.9 g | |
| Polyunsaturated | 0.78 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 0.59 g | |
| Saturated | 4.3 g | |
| Trans-Fats | 0.44 g | |
| Cholesterol | 120 mg | |
| Calcium | 115 mg | 11% |
| Copper | 0.24 mg | 27% |
| Iron | 5.5 mg | 31% |
| Magnesium | 55.2 mg | 18% |
| Manganese | 0.39 mg | 22% |
| Phosphorus | 482 mg | 69% |
| Potassium | 954 mg | 20% |
| Selenium | 40.8 µg | 74% |
| Sodium | 810 mg | |
| Zinc | 7.2 mg | 91% |
| Thiamin (vitamin B1) | 0.2 mg | 18% |
| Riboflavin (vitamin B2) | 0.5 mg | 45% |
| Niacin (vitamin B3) | 12.8 mg | 91% |
| Pantothenic acid (vitamin B5) | 1 mg | 21% |
| Pyridoxine (vitamin B6) | 1.4 mg | 107% |
| Folate (vitamin B9) | 52.3 µg | 13% |
| Cobalamin (vitamin B12) | 3 µg | 125% |
| Choline | 133 mg | 31% |
| Vitamin A | 389 µg | 56% |
| Vitamin C | 15.9 mg | 21% |
| Vitamin D (D2 + D3) | 1.8 IU | 0% |
| Vitamin E | 1.2 mg | 8% |
| Vitamin K | 40.3 µg | 45% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
5.3 kg CO2e a serving: higher than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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