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Tafelspitz is boiled beef in broth Viennese style. I don't know where my family recipe comes from, but I love it! it is very similar to Mexican Ropa Vieha.


  • Brisket or some other stringy meat, such as chuck. Non-critical.
  • Onions
  • Pickling Spice

Place the meat in a large pot or a crockpot, and measure the water used to cover it.

For every two cups of water used, add an onion (cut into quarters) and a tablespoon of pickling spice mix.

Cover and boil gently until tender, from 2 to 10 hours.

Remove the meat, strain the broth, salt it to taste, and boil in it:

  • potatoes
  • carrots

Just like a New England boiled dinner, except less salty.

I like to chop the leftover beef, broth, vegetables and a head of cabbage to make a delicious soup.

The meat may be served in a variety of ways:

  1. With horseradish cream sauce (my favorite!)
  2. Shredded, sauced, and spiced for Mexican dishes.
  3. With sour cream and chives.
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