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5.0 from 3 votes

Sous Vide Tafelspitz: Austrian Tri Tip Roast

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.

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

Ingredients

  • 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 prigs 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

Instructions

    Cup of Yum
  1. Trim the excess fat from the tri tip roast.
  2. Char the onion halves and garlic in a pan over medium high heat, then remove from the heat and allow to cool.
  3. 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.
  4. Heat sous vide bath to 133 degrees. Sous vide the tri tip for 12 hours.
Apple-Horseradish Sauce
  1. Peel, core and dice 2 apples.
  2. Bring ½ cup of water to a boil. Add the diced apple, sugar and cinnamon. Reduce to a simmer and simmer for 30 minutes.
  3. Turn off the heat and stir in the horseradish. Move to a bowl and mix until smooth.
Vegetables and Potatoes
  1. 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.
  2. 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
  1. Remove the tri tip from the sous vide bag and discard the veggies and seasonings.
  2. Slice the tri tip against the grain, and serve with the warm apple sauce, potatoes, and vegetables.

Nutrition Information

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

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.