Austrian Tafelspitz Beef Salad

Tafelspitz is Austria's classic gently simmered beef. In this salad, the cooled meat is sliced thinly and served with its cooking vegetables, lamb's lettuce, pickled porcini mushrooms, apple dressing, and freshly grated horseradish.

It is a smart way to turn a traditional boiled-beef dinner into a refined cold lunch or supper.

Ingredients

• 3.3 to 4.4 pounds (1.5 to 2 kg) well-aged beef rump or Tafelspitz cut
• 2 orange carrots
• 2 yellow carrots or parsnips
• 1/2 celeriac
• 1/2 leek
• 1 head garlic
• 1 bay leaf
• 5 juniper berries
• 10 peppercorns
• A pinch of nutmeg
• 1 handful lamb's lettuce or mâche
• 4 pickled porcini mushrooms, sliced
• Fresh horseradish

For the dressing

• 8 tablespoons corn-germ or neutral oil
• 4 tablespoons pear or apple vinegar
• about 1/2 cup (100 ml) apple juice
• Salt and freshly ground pepper

How to make Tafelspitz beef salad

1. Begin cooking the beef

Lower the beef into boiling water and reduce to a gentle simmer. Cook for 1 hour, skimming away any foam that rises.

2. Add the vegetables and aromatics

Peel the carrots and celeriac and clean the leek. Cut the unpeeled garlic head in half. Add everything to the pot with the bay leaf, juniper berries, peppercorns, and nutmeg.

Simmer for another hour, keeping the beef submerged so it cooks evenly. The meat should be fork-tender and reach a safe internal temperature. Let it cool in its cooking liquid to keep it moist.

3. Prepare the salad

Wash and dry the lamb's lettuce. Slice the pickled mushrooms. Remove the cooked carrots and cut them into thin slices.

4. Make the dressing

Whisk the oil, vinegar, apple juice, salt, and pepper until combined. Adjust the acidity to taste.

5. Slice and arrange

Cut the cooled beef into thin slices against the grain. Toss or brush the beef and cooked vegetables with dressing, then arrange on plates. Dress the lamb's lettuce and add it with the mushrooms.

Finish generously with freshly grated horseradish and an extra few drops of apple vinegar. Boiled beans are a good optional addition.

Which vinegar is best?

Apple vinegar makes the salad bright and familiar; pear vinegar gives it a softer orchard-fruit note. Try Gölles Balsamic Apple Vinegar or Gölles Balsamic Pear Vinegar, adding either gradually to taste.