Tafelspitz is a classic dish for Austrian and German cultures. The dish consists of boiled beef and was once said to be the favorite meal of a 19th century Austrian Emperor. Traditionally this dish had been simmered along with root vegetables and spices, but pairs nicely with a variety of sides.
February featured chef, Helen Hundertmark, is the founder of Cureated where she shares recipes for healthy, fat-fueled meals. This is one of her many sustainable, nutrient-dense favorites.
Tafelspitz – Austrian Picanha
Recipe & Photos by Helen Hundertmark | cureeated.com
USWM Shopping List: rump roast, marrow bones
Known as Rump cap or picañha in the Americas, Tafelspitz is the Austrian version of boiled beef with a rich bone stock, perfect for the cold time of the year! It’s made very simply, with just a handful of ingredients that are not allowed on a strict carnivore diet, which means that unfortunately, I could not enjoy this with my parents. For those who are not as sensitive, this is a perfectly nourishing and animal-based meal that is very low in implant toxins. Traditionally, the meat is removed from the broth after cooking and enjoyed separately with a herby green sauce. When buying meat and stock bones, it’s always important to buy 100% grass-fed products to ensure you’re getting the most nutrients.
- 1 Sirloin Cap Roast (2-3 pounds, ideally fat cap attached)
- Marrow bones
- 3 bay leaves
- 10 white peppercorns (white pepper is low oxalate)!
- Salt to taste
- Onion cut in half
For the sauce:
- Sour cream
- The white part of the scallion
- Herbs like dill, cilantro
For the soup:
- A bit of meat
- Green part of scallion
- A sliced egg pancake
- Place meat, bay leaves, peppercorns, and stock bones in a pot and cover with water. Simmer for two hours before adding salt. Then simmer for another 90 minutes!
- Let the pot cool off, ideally overnight. Remove as much fat as you like, too much rendered fat can cause loose stools. Keep the fat to cook with in the future. It’s the perfect homemade tallow which is very heat stable.
- Remove the bones and meat and strain the broth. Slice the meat and set aside to serve with the green sauce. Add a bit of the meat back into the stock, cut up some green scallion, and slice the egg cake. Add all to the broth.
- The egg cake can be made by simply adding beat eggs to a pan with ghee almost like an omelet.
- Serve the broth on the side with the meat. To make the green sauce, combine sour cream with the white part of the scallion, fresh herbs of your choice, and sea salt. Drizzle over the meat and enjoy!
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Helen Hundertmark is a Primal Restoration Specialist, Certified Functional Hormone Specialist, and Functional Blood Chemistry Specialist, as well as being an avid home cook. Helen is an advocate for using fat as fuel, and to improve overall health and wellness through good nutrition. Visit Helen’s food blog at cureeated.com