Our recipe comes from an adaptation of Rick Steins Long Weekends In Europe. It is adapted for an electric pressure cooker like the Instant Pot or the Ninja Foodie.
Rick went into some of Vienna's most famous and popular to watch the expert chefs at work and one of the most famous restaurants is Plachutta in the centre of Vienna.
Here he presented a wonderful boiled beef dish - Tafelspitz - that is eaten with three main components, the beef broth, with roasted bone marrow and to give it a really sweet apple sauce and zing horseradish sauce with a mix of root vegetables.
We are going to split this Tafelspitz recipe into three parts and then bring it all back together - often made in a dutch oven, or as a pot roast which takes hours this meat dish will bring you an amazing tasting clear low salt beef broth and with extremely tender slow cooker beef - but all made in a pressure cooker. This is a traditional food in Austria.
How To Cook Bone Marrow In The Oven
Start with the bone marrow - Preheat your oven to 180°C or 350°F and sprinkle the bones with salt and pepper. Bake in the oven for between 10-15 minutes, just depending on the size of the bone marrow.
How Do you Tell Your Bone Marrow Is Cooked or Done
The marrow is ready when it starts melting and bubbling around the edges just a little bit. It should not be sliding out of the bones that means you have cooked the bone marrow too long.
How To Roast Onions For Boiled Beef Stew
Next, we are going to roast our onions - cut them in half leaving the skins on. and put them in the oven (preheated) to 180°C or 350°F for 10-15 minutes.
Now we will start to prepare our carrot and other peeled root vegetables - you can use carrot, swede, celeriac, potato - really any root vegetable you like. We are also going to use celery and leeks swiss chard (spinach) and apples. Wash and clean the swiss chard and leaks. You can also boil some sweet baby peas as well if you want some extra greens on your plate.
Start by cutting the white stems out of the swiss chard. Then bunch them up and chop to about 1 inch. Swedes are peeled and cut in quarters, carrots peeled and the leeks washed and cut into 3-4 inch pieces along with the celery sticks.
You would like to taste the specialities of the Austrian cuisine?
Tafelspitz - is one of the most famous Austrian Dishes almost and Austrian National Food.
How to Make Tafelspitz with Topside Beef in an Instant Pot
You can also use other cuts of meat like beef chuck, sirloin, roast beef, corned beef, brisket but not ground beef. We used topside - put 1.5l or 50 fl oz into your pressure cooker bowl then add the beef. Then add all your vegetables (keep one leek aside and do not put in the swiss chard) and two bay leaves. Add 10 peppercorns and season with 1 teaspoon salt. Take the roasted onions and remove the skin- but leave the crown (so they stay in one piece) and then cook in the pressure cooker for 70 minutes and 10 minutes natural release.
Take the beef and vegetables and put into an ice bath - this is important as it stops them from cooking further and means the beef is going to stay together when we cut it - retain its moisture and yet actually be so tender that it just melts or falls apart in your mouth.
Take off the lid and remove the beef and all the vegetables leaving a clear broth. Season the broth with salt (sea salt) and pepper and taste that you are happy. This is the most amazing clear beef broth I have ever tasted. This beef broth also can be used to make the most amazing gravy, chive sauce or beef rice noodles.
How to Make Apple Sauce for Boiled Beef - Tafelspitz.
Peel some green apples and put in the pan with a tiny bit of water to help the apple stew. When the apple is soft use a potato masher to squash them. While this cooking cut you remaining leak into 1/4 inch slices.
Remove the apples and wipe the pan. Now add a know of butter and squirt of vegetable oil or love oil. Get it bubbling and add your leeks and saute for 5 minutes till they just start to go soft - season the leaks with salt and pepper and take out.
Now take out the leaks and repeat (add butter and oil) by wilting down the swiss card - again 3 minutes is about right.
Also finely dice some chives. for a garnish.
Also, prepare your root vegetables for plating by cutting the carrots into smaller pieces along with the swede. Take the roasted onion and remove the top crown so that it can now break up into single pieces. Doing this also keeps the beef really moist - this is one of the tastiest and moist beef cuts I have tasted.
Now take out the beef and cut into about 1/2 inch slices - thicker if you like. Cut against the grain.
Now you are done and ready for plating up.
Put the broth in a plate and the beef, add back in all your ingredients, leaving a place for the bone marrow and you are ready for serving.
Just top with the apple and horseradish mixed sauce. If you do not like horseradish - you can just leave it out.
How To Make the Austrian National food - Taflespitz using boiled steak or beef cuts in a pressure cooker.
50 fl oz (1.5 l) water
1 teaspoon salt
3 lbs (1.5 kg) topside of beef
10 black peppercorns
Salt and pepper for seasoning
2 lbs (900g) of mixed peeled root vegetables, carrots, swede cut into 1-2 inch chunks
2 leeks one for cooking in the instant pot and one cut into 1/4 inch slices
Chives to finish
2 tablespoons Vegetable Oil
2 tablespoons butter
1 cup baby peas
6 Marrowbone slices
2 bay leaves
1 cup baby peas
1 bunch swiss chard
3 sticks celery
2 green apples
1 tablespoon horseradish sauce (optional)
Bone marrow: Preheat your oven to 180°C or 350°F and sprinkle the bones with salt and pepper. Bake in the oven for between 10-15 minutes, just depending on the size of the bone marrow.
Onions: Cut the onions in half, but leave the skin on and roast for the same time as the bone marrow.
Vegetables: Wash the Swiss card, leeks, and other vegetables.
Prepare: Cut the white stalks out of the Swiss card and cut them up into 1-inch bits
Prepare: Peel the carrots
Prepare: Peel the swede and cut up into quarters
Pressure Cooking: Put 50 fl oz (1.5l) water into the instant pot - and place the whole beef in - then add the carrots, swede, bay leaves, roast onions (take off skin), celery, and one of the whole leeks.
Season: Add in 10 whole peppercorns and a teaspoon of salt
Pressure Cook: For 70 minutes and 10 minutes natural release
Ice Bath: Take out the beef and carrots and swede and put them in an ice bath - this will keep the beef really moist and tender - but most of all it will stay in one piece when you cut - because in the pressure cooker it is really melt in your mouth tender beef - putting it in the ice bath lets you cut it in a slab - but when you eat it is soo good.
Clear Broth:Take out the other vegetables and you are left with an amazing clear beef broth- season it with salt and pepper to taste.
Apples: Peel the apples - and diced them - cook them with a little bit of water in a hot pan - then eventually making them into an apple sauce. Now you can mix in the horseradish - but this is optional as people either love or hate horseradish.
Saute: Cut the remaining leeks into thin slices and saute in a little butter and oil- about 3-5 minutes - till they just go soft. Then do the same with the Swiss chard - using a little oil and butter as well.
Chives: Finely dice some chives for finishing.
Root Vegetables: Cut the carrots and swedes into smaller nice bit sized pieces
Beef: Cut the beef into thick slabs, about 1/2 inch - cut against the grain.
Plating Up: Now put in the clear beef broth, salt of steak, and decorate with vegetables.
Use our photo or video as a guide on how to plate up - this is really great traditional German or Austrian food.
Keywords: Boiled Beef
Welcome To One Pot Dish. I have spent 20 years as a professional Chef. I make and test all my recipes before I share them with you.