Sous Vide Tafelspitz: Austrian Tri Tip Roast

Name: Sous Vide Tafelspitz: Austrian Tri Tip Roast
Prep time: 30 min
Total time: 12 h
Yield: 8 serving
Ingredients: 3 Pound tri tip roast; 2 carrots; 1 yellow onion; ½ parsnip; 2 celery; 1 teaspoon juniper berries; ½ teaspoon black peppercorns; 2 bay leaves; 3 garlic cloves; 2 Tablespoons kosher salt; 3 sprigs fresh thyme; ½ teaspoon marjoram; 1 marrow bone; 2 apples; ⅓ cup water; 2 Tablespoons sugar; ⅛ teaspoon cinnamon; 2 Tablespoons grated horseradish; 2 carrots; ½ parsnip; 1 celery; ½ onion; 2 garlic cloves

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Prep Time
30 mins
Total Time
12 hrs
Servings
8
Calories
385 kcal
Course
Main Course
Cuisine
European, Austrian

Sous Vide Tafelspitz: Austrian Tri Tip Roast

Iris Warren

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For this classic Austrian "boiled beef" recipe, we cook the tri-tip roast in a sous vide to lock in the flavor and moisture. The sous vide tafelspitz is then served with potatoes, vegetables, and an apple-horseradish sauce.

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Ingredients

Servings

3 Pound tri tip roast fat trimmed off
2 carrots Peeled and sliced
1 yellow onion Halved
½ parsnip Peeled and sliced
2 celery Sliced
1 teaspoon juniper berries
½ teaspoon black peppercorns
2 bay leaves
3 garlic cloves Divided
2 Tablespoons kosher salt
3 sprigs fresh thyme
½ teaspoon marjoram
1 marrow bone

Apple Sauce

2 apples Diced
⅓ cup water
2 Tablespoons sugar
⅛ teaspoon cinnamon
2 Tablespoons grated horseradish

Vegetables and Potatoes

2 carrots Sliced
½ parsnip Sliced
1 celery Sliced
½ onion Quartered
2 garlic cloves Sliced

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Instructions

Trim the excess fat from the tri tip roast.
Char the onion halves and garlic in a pan over medium high heat, then remove from the heat and allow to cool.
Add the tri tip, 2 sliced carrots, ½ parsnip sliced, 1 sliced celery with leaves, onion, marrow bone, Juniper berries, peppercorns, Bay leaves, 3 garlic cloves, salt, thyme, and marjoram to a large sous vide bag and seal.
Heat sous vide bath to 133 degrees. Sous vide the tri tip for 12 hours.

Apple-Horseradish Sauce

Peel, core and dice 2 apples.
Bring ½ cup of water to a boil. Add the diced apple, sugar and cinnamon. Reduce to a simmer and simmer for 30 minutes.
Turn off the heat and stir in the horseradish. Move to a bowl and mix until smooth.

Vegetables and Potatoes

In a medium pot of water, add the quartered onion and sliced garlic. Bring to a boil then add the yellow potatoes and boil for about 5 minutes.
Next, add in the carrots and parsnip and reduce to a simmer. Cook for about 5-10 more minutes, or until the potatoes and vegetables are fork tender.

Serving

Remove the tri tip from the sous vide bag and discard the veggies and seasonings.
Slice the tri tip against the grain, and serve with the warm apple sauce, potatoes, and vegetables.

Nutrition Information

Show Details

Calories 385kcal (19%) Carbohydrates 19g (6%) Protein 37g (74%) Fat 18g (28%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Cholesterol 111mg (37%) Sodium 1871mg (78%) Potassium 848mg (24%) Fiber 4g (16%) Sugar 11g (22%) Vitamin A 5221IU (104%) Vitamin C 10mg (11%) Calcium 80mg (8%) Iron 3mg (17%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 385 kcal

% Daily Value*

Calories	385kcal	19%
Carbohydrates	19g	6%
Protein	37g	74%
Fat	18g	28%
Saturated Fat	5g	25%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	7g	35%
Cholesterol	111mg	37%
Sodium	1871mg	78%
Potassium	848mg	18%
Fiber	4g	16%
Sugar	11g	22%
Vitamin A	5221IU	104%
Vitamin C	10mg	11%
Calcium	80mg	8%
Iron	3mg	17%