Lambros' kitchen travellog

Now, this was quite a disappointment… I was thinking that it was time to go for something a bit different, something for the weekend when you have a bit more time. I don’t know what I did wrong, but the meat ended up quite dry. Perhaps it’s supposed to be dry, and you need to add a sauce, I don’t know… Please write me in the comments if you have any idea how to correct this dish! On the other hand, the apfelkren (horse radish with apple) and the chive sauce were both very fine! Let’s keep those from this dish!

Ingredients

• Beef & broth
• 1.2–1.5 kg beef suitable for slow simmering
• 2.5–3 L water (enough to cover beef by a few cm)
• 2 tsp salt (start with less; adjust at end)
• 1 onion, halved (leave skin on for colour)
• 2 carrots, chopped into large pieces
• 1 leek, chopped (or 2 celery stalks)
• 1 small celeriac piece (optional but traditional)
• 2 bay leaves
• 8–10 black peppercorns
• 2–3 cloves (optional)
• 1 parsley root or a handful of parsley stems (optional)
• Apfelkren (apple–horseradish)
• 2 apples, peeled and finely grated
• 2–4 tbsp prepared horseradish (or freshly grated if you can get it)
• 1–2 tsp lemon juice
• Pinch of salt
• Optional: 1 tsp sugar (if apples are very tart)
• To serve (classic)
• n Boiled potatoes
• n Chives or parsley

Steps

• Start broth: Put beef in a large pot and cover with cold water. Slowly bring just to a simmer. Skim off foam for the first 10–15 minutes.
• Add aromatics: Add onion, carrots, leek/celery, celeriac (if using), bay leaves, peppercorns (and cloves). Keep at a very gentle simmer—tiny bubbles only.
• Simmer: Cover partially and cook 2–2.5 hours, turning the beef once, until tender but still sliceable.
• Season: Add salt during the last 30 minutes (or earlier if you prefer). Taste the broth and adjust.
• Rest & slice: Lift beef out and rest 10 minutes. Slice across the grain into thin slices.
• Make Apfelkren: Mix grated apple with horseradish, lemon juice and salt (and a touch of sugar if needed).
• Serve: Serve sliced beef with potatoes, and Apfelkren + Schnittlauchsauce on the side.

Notes

Key to great Tafelspitz is gentle simmering—boiling hard makes beef tougher and broth cloudy. If you want extra flavour, brown the onion halves cut side down in a dry pan before adding. Apfelkren tastes best freshly mixed; it darkens slightly after a few hours (still fine)

Schnittlauchsauce (Austrian Chive Sauce)

Ingredients

• 200 g sour cream (gräddfil works) or crème fraîche
• 100 g plain yoghurt (or more sour cream)
• 1 small shallot (or 2 tbsp very finely chopped onion), optional
• 1 small garlic clove, finely grated (optional)
• 1 large bunch chives, finely chopped (about 30–40 g)
• 1–2 tsp lemon juice (or a splash of vinegar)
• Salt + black pepper
• Optional: 1 tsp Dijon mustard (adds gentle bite)

Steps

• Mix base: Stir sour cream and yoghurt until smooth.
• Add flavour: Stir in shallot and garlic (if using), then chives.
• Season: Add lemon juice, salt and pepper. Add Dijon if you like.
• Rest (best): Let sit 10–20 minutes so the flavours blend (optional but recommended).

Notes

This sauce should taste fresh, creamy and chivenforward, not sharp. If it gets too thick, loosen with 1–2 tbsp water or a spoon of broth. Keeps 2–3 days in the fridge