Viennese Simmered Beef

viennese simmered beef

Viennese Simmered Beef

No ratings yet
Servings: 6
Calories: 411


  • 2 1/4 lb silverside of beef
  • 5 pints water
  • salt
  • 5 peppercorns
  • 1 large onion
  • 1 bay leaf
  • 2 cloves
  • 2 large carrots
  • 1/2 celeriac
  • 1 parsley root optional
  • 2 leeks


  • Wash the meat in cold water. Bring the water to the boil in a large saucepan with salt and the peppercorns. Wash and halve the onion (without peeling) and stick the bay leaf and cloves into one half.
  • Add the onion halves and meat to the boiling water. During the first 20 minutes scoop the scum from the top of the pan as it forms, then boil the meat over a low heat in the open pan for 2 hours.
  • Trim, peel or scrape and wash the vegetables. Cut the carrots into four lengthways, then halve each quarter. Dice the celeriac and cut the white of the leek into thick rings. Add the vegetables to the pan 30 minutes before the end of the cooking time.
  • 4.Carve the Tafelspitz into thick slices, arrange on a warm plate, spoon on a little of the stock and serve with the vegetables from the pan.
  • Serve with: roast potatoes, Horseradish Cream and French Beans
Calories: 411 kcal
Carbohydrates: 13 g
Protein: 36 g
Fat: 24g
Saturated Fat: 11 g
Cholesterol: 104 mg
Sodium: 183 mg
Potassium: 766 mg
Fiber: 2 g
Sugar: 4 g
Vitamin A: 3933 IU
Vitamin C: 11 mg
Calcium: 77 mg
Iron: 4 mg
Ingredients Beef, Beef Silverside
Save to Favorites

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating