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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":431,"serveWith":437,"variations":439,"ingredients":449,"instructions":521,"pronunciation":558,"substitutions":559,"slug":572,"title":573,"shortTitle":574,"nativeName":574,"countrySlug":575,"region":576,"baseServings":477,"prepMinutes":577,"cookMinutes":578,"restMinutes":579,"difficulty":580,"course":581,"diet":584,"mainIngredients":586,"images":587,"keywords":597,"publishedAt":604,"updatedAt":604,"authorSlug":605,"summary":606,"localeSlug":572,"alternates":607},[394,397,400,403,406],{"answer":395,"question":396},"The pot boiled at some point. Once the liquid rolls, fat and proteins emulsify into the broth and no amount of straining fully clears it. Keep the surface barely moving, skim the grey scum thoroughly in the first fifteen minutes, and never stir the pot. A cloudy broth still tastes good — clarify it with an egg-white raft if presentation matters.","Why is my broth cloudy?",{"answer":398,"question":399},"Hot, for Tafelspitz. Starting in already-simmering water sets the surface proteins quickly so the meat keeps more of its own juices and flavour, which is what you want when the beef is the main event. Starting in cold water pulls more flavour into the liquid and is the right choice when the broth matters most, as in a pure Rindsuppe.","Should the meat go into cold or hot water?",{"answer":401,"question":402},"Any whole simmering cut from the hindquarter with some fat and connective tissue: brisket flat, top rump, top round or beef shank. Avoid lean steak cuts, which turn stringy, and avoid anything pre-cubed. Weight matters more than name — aim for one piece of about 1.2 kg so it cooks evenly and slices attractively.","What cut can I use if I cannot find Tafelspitz?",{"answer":404,"question":405},"Push a thin skewer into the thickest part: it should slide in with light, even resistance and come out without dragging the meat up with it. Expect 2.5 to 3 hours for a 1.2 kg piece. Boiled beef should be sliceable and yielding, not falling apart — if it shreds, it has gone past the point where you can cut neat slices.","How do I know when it is done?",{"answer":407,"question":408},"Yes, and it is arguably better the next day. Cook it fully, cool the meat in its broth and refrigerate both together. The chilled fat lifts off the broth in a solid sheet, and reheating slices in hot broth keeps them moist in a way that fresh-from-the-pot beef held in a warm oven never manages.","Can I make Tafelspitz ahead of time?",[410,411,412,413,414,415],"Never let the pot boil. A steady sub-simmer with one bubble breaking every second or two keeps the broth clear; a rolling boil emulsifies the fat and turns it cloudy and grey.","Skim the grey foam patiently in the first fifteen minutes and the broth will look like amber for the rest of the cook. Skim once more before you strain it.","Char the cut onion half, skin on, directly on a dry pan until the surface is black. It gives the broth its golden colour and a faint sweetness.","Add the root vegetables only in the last hour. Three hours of simmering turns them to mush and makes the broth taste flatly sweet.","Slice the meat across the grain and no thicker than 5 mm, and keep the slices in a ladle of hot broth until they hit the plate — boiled beef goes dry the moment it cools.","Make it a day ahead if you can: chilled broth lets you lift the fat off in a sheet, and the meat reheats perfectly in it.","🥩","Tafelspitz is a single piece of beef — the triangular cap off the top of the rump — poached gently in water with root vegetables until it can be sliced clean across the grain and still be moist. It gives you two dishes from one pot. The clear, deeply beefy broth is served first with something in it, and the meat follows, sliced thin, with roast potatoes and two sharp sauces: grated horseradish loosened with apple, and a thick chive sauce built on soaked bread. The flavour is plain in the best sense — beef, salt, celery root, pepper — and the sauces exist to cut through it. Nothing is browned and nothing is thickened, which makes it a forgiving Sunday dish that mostly asks you to keep the pot from boiling.","Boiling beef is the oldest reflex of the Viennese kitchen, and it grew out of an unusually detailed butchery tradition. Vienna's butchers divide the hindquarter of the ox into more than a dozen individually named simmering cuts — Tafelspitz, Schulterscherzel, Kruspelspitz, Beinfleisch, Hüferschwanzl and others — each with its own texture, fat content and recommended cooking time, and a Viennese eater of the old school will order by cut name the way a French diner orders a steak by cooking. Tafelspitz, the pointed tail end of the rump cap, sits at the top of that list because it holds a thin fat cover that bastes the meat from the outside while it cooks.\n\nThe dish is inseparable from Emperor Franz Joseph I, who reigned for sixty-eight years and is said to have eaten Tafelspitz constantly. That story is repeated in every Viennese cookbook and on every menu, and it is plausible given his famously plain tastes, but it is anecdote rather than record — worth knowing as part of the dish's image rather than as history. What is verifiable is the institutional life of the dish in Vienna: whole restaurants exist to serve boiled beef and nothing much else, wheeling the copper pot to the table and serving the broth, the marrow bones and the meat in sequence.\n\nThe ritual matters as much as the recipe. First the soup, usually with sliced pancakes or semolina dumplings in it. Then a marrow bone with toasted dark bread, salt and a little horseradish, eaten while the meat is being carved. Then the beef itself, sliced across the grain, with Apfelkren — apple and horseradish — and Schnittlauchsauce, the chive sauce whose body comes from soaked white bread rather than mayonnaise. Alongside go crisp roast potatoes and creamed spinach, and the whole thing takes an afternoon in the nicest possible way.","Tafelspitz keeps better than most roasts because it is stored in its own liquid. Cool the meat whole in a container of broth, refrigerate up to 3 days, and reheat slices in simmering broth for two minutes rather than in a pan. The strained broth keeps 4 days refrigerated or 3 months frozen and is worth making in excess — it is the base for Frittatensuppe and most Austrian soups. The chive sauce holds 2 days; the apple-horseradish should be made the same day, as grated horseradish loses its heat and grated apple browns overnight.",[421,422,423,424],"Starts the meat in hot water, not cold, so the broth stays clear and the beef keeps its juices.","Gives you the full two-course service — soup first, meat second — from one pot and one afternoon.","Both classic sauces included, with an honest note on horseradish sourcing outside Central Europe.","Explains the doneness test by feel rather than by clock, because rump cap varies wildly in size.",[426,427,428,429,430],"Large stockpot or Dutch oven (at least 6 litres)","Fine sieve or muslin","Ladle and skimmer","Fine grater for the horseradish","Sharp carving knife",{"fat":432,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},34,5,810,48,640,[438],"Roast potatoes, creamed spinach, apple-horseradish and chive sauce — plus the strained broth served first with pancake ribbons.",[440,443,446],{"name":441,"description":442},"With Frittaten","Serve the first-course broth with ribbons of sliced savoury pancake, the most common Viennese way to eat it.",{"name":444,"description":445},"With Grießnockerl","Soft semolina dumplings poached in the broth instead of pancakes — richer, and a Sunday favourite in Austrian homes.",{"name":447,"description":448},"Marrow bones on toast","Simmer two marrow bones alongside the beef for the last hour and serve the marrow scraped onto toasted dark bread with salt and horseradish between courses.",[450,456,461,465,468,473,476,480,483,487,490,494,497,499,502,505,508,512,516],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},1.2,"beef-brisket","beef rump cap (Tafelspitz) or brisket flat, in one piece with fat cover","kg","For the pot",{"qty":457,"ref":458,"name":459,"unit":460,"group":455,"optional":8},2,"beef-shank","marrow bones","piece",{"qty":462,"ref":463,"name":464,"unit":460,"group":455},1,"onion","large onion, halved with the skin on",{"qty":457,"ref":466,"name":467,"unit":460,"group":455},"carrot","carrots, in thick lengths",{"qty":469,"ref":470,"name":471,"unit":472,"group":455},200,"celeriac","celeriac, peeled and quartered","g",{"qty":462,"ref":474,"name":475,"unit":460,"group":455},"leek","leek, split and washed",{"qty":477,"ref":478,"name":479,"unit":460,"group":455},6,"parsley","parsley stalks",{"qty":457,"ref":481,"name":482,"unit":460,"group":455},"bay-leaf","bay leaves",{"qty":462,"ref":484,"name":485,"unit":486,"group":455},"black-pepper","black peppercorns","tsp",{"qty":462,"name":488,"unit":489,"group":455},"salt, plus more to finish","tbsp",{"qty":462,"ref":491,"name":492,"unit":460,"group":493},"apple","tart apple, peeled and finely grated","Apple-horseradish",{"qty":495,"name":496,"unit":472,"group":493},60,"fresh horseradish, finely grated",{"qty":462,"name":498,"unit":486,"group":493},"white wine vinegar",{"qty":462,"name":500,"unit":501,"group":493},"sugar and salt","pinch",{"qty":457,"name":503,"unit":460,"group":504},"stale white rolls, crusts removed, soaked in milk and squeezed","Chive sauce",{"qty":457,"ref":506,"name":507,"unit":460,"group":504},"eggs","hard-boiled eggs, yolks only",{"qty":509,"name":510,"unit":511,"group":504},150,"neutral oil","ml",{"qty":462,"ref":513,"name":514,"unit":515,"group":504},"chives","chives, finely snipped","cup",{"qty":517,"ref":518,"name":519,"unit":472,"group":520},800,"potato","small waxy potatoes, halved, for roasting","To serve",[522,525,529,533,537,541,544,548,552,555],{"text":523,"title":524},"Put the onion halves cut side down in a dry pan over high heat and leave them until the surfaces are properly blackened, about 5 minutes. This is what gives the finished broth its golden colour.","Char the onion",{"tip":526,"text":527,"title":528},"The surface should tremble, with a bubble breaking every second or two. If it rolls, pull the pot half off the heat.","Bring 4 litres of water to a simmer in a large pot with the salt. Lower in {qty:beef-brisket} of beef, the charred onion, the marrow bones, peppercorns and bay leaves, and bring back to a bare simmer.","Start the beef in hot water",{"text":530,"title":531,"timerSeconds":532},"For the first 15 minutes, lift off the grey foam as it rises with a ladle and discard it. Once the foam turns white and stops forming, the broth will stay clear for the rest of the cook.","Skim thoroughly",900,{"text":534,"title":535,"timerSeconds":536},"Cover the pot with the lid slightly ajar and cook gently for 2 hours, topping up with hot water if the meat is ever exposed. Do not stir, and do not let it come to a boil.","Simmer for two hours",7200,{"text":538,"title":539,"timerSeconds":540},"Slide in the carrots, celeriac, leek and parsley stalks and continue simmering for 45–60 minutes, until a thin skewer pushed into the thickest part of the beef slides in and out with only light resistance.","Add the root vegetables",3000,{"text":542,"title":543},"While the beef finishes, mix the grated apple and horseradish with the vinegar, a pinch of sugar and a little salt. Cover and keep cold; it should taste sharp enough to make your nose prickle.","Make the apple-horseradish",{"tip":545,"text":546,"title":547},"If it splits, blend in one more piece of soaked bread — the starch pulls it back together.","Blend the squeezed soaked rolls with the hard-boiled yolks until smooth, then trickle in the oil with the motor running until it thickens like a loose mayonnaise. Fold in the chives and season with salt and a splash of vinegar.","Make the chive sauce",{"text":549,"title":550,"timerSeconds":551},"Parboil the halved potatoes for 8 minutes in salted water, drain, then roast at 220°C with a little fat skimmed from the broth for 25–30 minutes, until the cut faces are deep gold and crisp.","Roast the potatoes",1800,{"text":553,"title":554},"Lift the beef out and rest it in a bowl with a ladle of broth. Strain the rest of the broth through a fine sieve, correct the salt and serve it as a first course while the meat stays warm.","Serve the broth first",{"text":556,"title":557},"Slice the beef across the grain no thicker than 5 mm, arrange on a warm platter and moisten with hot broth. Serve with the roast potatoes, the apple-horseradish and the chive sauce alongside.","Carve and plate","TAH-fel-shpitz",[560,564,568],{"note":561,"swap":562,"original":563},"Ask the butcher for a whole simmering cut with a fat cover. Brisket takes about 30 minutes longer; shank gives a richer broth but a coarser slice.","Brisket flat, top rump or beef shank","Beef rump cap (Tafelspitz)",{"note":565,"swap":566,"original":567},"Jarred horseradish is already acidulated, so hold back the vinegar in the Apfelkren and taste as you go. It is milder than fresh — use about a third more.","Jarred grated horseradish, drained, plus a little extra grated apple","Fresh horseradish root",{"note":569,"swap":570,"original":571},"Not identical — celeriac has a deeper, earthier note that defines the broth — but it gets you close if celeriac is unavailable.","Two celery stalks plus a small parsnip","Celeriac","tafelspitz","Tafelspitz (Viennese Boiled Beef in Broth)","Tafelspitz","austria","Vienna",30,180,10,"medium",[582,583],"main","soup",[585],"gluten-free",[452,470,466,491],[588,591,593,595],{"alt":589,"src":590},"Sliced Tafelspitz boiled beef on a platter with broth, roast potatoes and apple-horseradish sauce","\u002Fimages\u002Frecipes\u002Ftafelspitz\u002Fhero.jpg",{"alt":589,"src":592},"\u002Fimages\u002Frecipes\u002Ftafelspitz\u002Fhero-16x9.jpg",{"alt":589,"src":594},"\u002Fimages\u002Frecipes\u002Ftafelspitz\u002Fhero-1x1.jpg",{"alt":589,"src":596},"\u002Fimages\u002Frecipes\u002Ftafelspitz\u002Fhero-4x3.jpg",[572,598,599,600,601,602,603],"boiled beef","vienna","beef broth","horseradish","austrian","sunday roast","2026-08-19","dishroute-kitchen","A whole beef rump cap simmered for three hours with root vegetables until sliceable and silky, served as two courses: the clear broth first, then the meat with apple-horseradish.",{"en":608},"\u002Frecipe\u002Ftafelspitz",{"items":610,"total":579,"page":462,"limit":863,"hasMore":864},[611,639,670,694,722,750,779,805,815,838],{"slug":612,"title":613,"shortTitle":614,"nativeName":614,"countrySlug":575,"region":615,"baseServings":616,"prepMinutes":577,"cookMinutes":577,"restMinutes":495,"difficulty":580,"course":617,"diet":618,"mainIngredients":619,"images":623,"keywords":633,"publishedAt":604,"updatedAt":604,"authorSlug":605},"backhendl","Backhendl (Austrian Breaded Fried Chicken)","Backhendl","Styria and Vienna",4,[582],[],[620,621,506,622],"chicken","breadcrumbs","flour",[624,627,629,631],{"alt":625,"src":626},"Platter of golden breaded Austrian fried chicken pieces with crisp fried parsley and lemon wedges","\u002Fimages\u002Frecipes\u002Fbackhendl\u002Fhero.jpg",{"alt":625,"src":628},"\u002Fimages\u002Frecipes\u002Fbackhendl\u002Fhero-16x9.jpg",{"alt":625,"src":630},"\u002Fimages\u002Frecipes\u002Fbackhendl\u002Fhero-1x1.jpg",{"alt":625,"src":632},"\u002Fimages\u002Frecipes\u002Fbackhendl\u002Fhero-4x3.jpg",[612,634,635,636,602,637,638],"fried chicken","styria","breaded chicken","biedermeier","deep fried",{"slug":640,"title":641,"shortTitle":642,"nativeName":642,"countrySlug":575,"region":643,"baseServings":477,"prepMinutes":644,"cookMinutes":645,"restMinutes":646,"difficulty":647,"course":648,"diet":650,"mainIngredients":652,"images":655,"keywords":665,"publishedAt":604,"updatedAt":604,"authorSlug":605},"erdapfelsalat","Erdäpfelsalat (Austrian Warm Potato Salad)","Erdäpfelsalat","Vienna and Styria",20,25,15,"easy",[649],"side",[651,585],"dairy-free",[518,463,653,654],"stock","vinegar",[656,659,661,663],{"alt":657,"src":658},"Bowl of Austrian warm potato salad with sliced waxy potatoes, red onion rings and chives","\u002Fimages\u002Frecipes\u002Ferdapfelsalat\u002Fhero.jpg",{"alt":657,"src":660},"\u002Fimages\u002Frecipes\u002Ferdapfelsalat\u002Fhero-16x9.jpg",{"alt":657,"src":662},"\u002Fimages\u002Frecipes\u002Ferdapfelsalat\u002Fhero-1x1.jpg",{"alt":657,"src":664},"\u002Fimages\u002Frecipes\u002Ferdapfelsalat\u002Fhero-4x3.jpg",[640,666,667,668,669,599,635],"austrian potato salad","no mayonnaise","pumpkin seed oil","schnitzel side",{"slug":671,"title":672,"shortTitle":673,"nativeName":673,"countrySlug":575,"region":576,"baseServings":616,"prepMinutes":646,"cookMinutes":645,"restMinutes":577,"difficulty":647,"course":674,"diet":676,"mainIngredients":677,"images":679,"keywords":689,"publishedAt":604,"updatedAt":604,"authorSlug":605},"frittatensuppe","Frittatensuppe (Beef Broth with Sliced Pancakes)","Frittatensuppe",[583,675],"appetizer",[],[653,622,506,678],"milk",[680,683,685,687],{"alt":681,"src":682},"Bowl of clear Austrian beef broth with ribbons of sliced pancake and snipped chives on top","\u002Fimages\u002Frecipes\u002Ffrittatensuppe\u002Fhero.jpg",{"alt":681,"src":684},"\u002Fimages\u002Frecipes\u002Ffrittatensuppe\u002Fhero-16x9.jpg",{"alt":681,"src":686},"\u002Fimages\u002Frecipes\u002Ffrittatensuppe\u002Fhero-1x1.jpg",{"alt":681,"src":688},"\u002Fimages\u002Frecipes\u002Ffrittatensuppe\u002Fhero-4x3.jpg",[671,600,690,691,692,599,693],"pancake soup","frittaten","austrian soup","starter",{"slug":695,"title":696,"shortTitle":697,"nativeName":697,"countrySlug":575,"region":698,"baseServings":616,"prepMinutes":644,"cookMinutes":644,"restMinutes":646,"difficulty":647,"course":699,"diet":701,"mainIngredients":703,"images":705,"keywords":715,"publishedAt":604,"updatedAt":604,"authorSlug":605},"kaiserschmarrn","Kaiserschmarrn (Shredded Austrian Emperor Pancake)","Kaiserschmarrn","Salzburg and Tyrol",[700,582],"dessert",[702],"vegetarian",[622,506,678,704],"raisins",[706,709,711,713],{"alt":707,"src":708},"Torn caramelised Kaiserschmarrn pancake pieces dusted with icing sugar beside dark plum compote","\u002Fimages\u002Frecipes\u002Fkaiserschmarrn\u002Fhero.jpg",{"alt":707,"src":710},"\u002Fimages\u002Frecipes\u002Fkaiserschmarrn\u002Fhero-16x9.jpg",{"alt":707,"src":712},"\u002Fimages\u002Frecipes\u002Fkaiserschmarrn\u002Fhero-1x1.jpg",{"alt":707,"src":714},"\u002Fimages\u002Frecipes\u002Fkaiserschmarrn\u002Fhero-4x3.jpg",[695,716,717,718,719,720,721],"shredded pancake","austrian dessert","alpine","emperor pancake","plum compote","mehlspeise",{"slug":723,"title":724,"shortTitle":725,"nativeName":725,"countrySlug":575,"region":726,"baseServings":616,"prepMinutes":495,"cookMinutes":644,"restMinutes":577,"difficulty":727,"course":728,"diet":729,"mainIngredients":730,"images":733,"keywords":743,"publishedAt":604,"updatedAt":604,"authorSlug":605},"karntner-kasnudeln","Kärntner Kasnudeln (Carinthian Curd Cheese Dumplings)","Kärntner Kasnudeln","Carinthia","hard",[582],[702],[731,518,732,622],"quark","mint",[734,737,739,741],{"alt":735,"src":736},"Carinthian Kasnudeln half-moon dumplings with twisted rope edges in browned butter with chives","\u002Fimages\u002Frecipes\u002Fkarntner-kasnudeln\u002Fhero.jpg",{"alt":735,"src":738},"\u002Fimages\u002Frecipes\u002Fkarntner-kasnudeln\u002Fhero-16x9.jpg",{"alt":735,"src":740},"\u002Fimages\u002Frecipes\u002Fkarntner-kasnudeln\u002Fhero-1x1.jpg",{"alt":735,"src":742},"\u002Fimages\u002Frecipes\u002Fkarntner-kasnudeln\u002Fhero-4x3.jpg",[744,745,746,747,748,749,732],"kasnudeln","carinthia","curd cheese dumplings","krendl","austrian pasta","topfen",{"slug":751,"title":752,"shortTitle":753,"nativeName":754,"countrySlug":575,"region":755,"baseServings":477,"prepMinutes":646,"cookMinutes":9,"restMinutes":756,"difficulty":647,"course":757,"diet":759,"mainIngredients":760,"images":764,"keywords":774,"publishedAt":604,"updatedAt":604,"authorSlug":605},"austrian-liptauer","Liptauer (Viennese Paprika Cheese Spread)","Liptauer","Liptauer Aufstrich","Vienna and Burgenland",240,[675,758],"snack",[702],[731,761,762,763],"paprika","capers","butter",[765,768,770,772],{"alt":766,"src":767},"Bowl of coral pink Liptauer paprika cheese spread with chives, radishes and dark rye bread","\u002Fimages\u002Frecipes\u002Faustrian-liptauer\u002Fhero.jpg",{"alt":766,"src":769},"\u002Fimages\u002Frecipes\u002Faustrian-liptauer\u002Fhero-16x9.jpg",{"alt":766,"src":771},"\u002Fimages\u002Frecipes\u002Faustrian-liptauer\u002Fhero-1x1.jpg",{"alt":766,"src":773},"\u002Fimages\u002Frecipes\u002Faustrian-liptauer\u002Fhero-4x3.jpg",[775,776,761,749,777,778,599],"liptauer","cheese spread","austrian 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