Tafelspitz (German Tafelspitz, literally meaning tip (of meat) for the table) is boiled beef in broth Viennese style.

Contents 1 The dish 2 The cut 3 References 4 External links

[edit] The dish

Tafelspitz - boiled tri-tip - is a typical Austrian dish. The beef is simmered along with root vegetables and spices in the broth. It is usually served with roasted slices of potato and a mix of minced apples and horseradish or sour cream mixed with horseradish. Franz Joseph I, Emperor of Austria, was a great lover of Tafelspitz. According to the 1912 official cookery textbook used in domestic science schools of the Austro-Hungarian Empire, "His Majesty's private table is never without a fine piece of boiled beef, which is one of his favorite dishes." Tafelspitz is considered to be the national dish of Austria. ^[1]

[edit] The cut

Tafelspitz is the name of the meat cut which is used, usually from a young ox. The meat for Tafelspitz is well-aged pieces of beef, a cut of beef from the bottom sirloin primal cut. Austrian butchers gave almost every muscle of beef a separate name. The hind leg alone is parted into 16 cuts: there is for example the Hueferscherzl, Hueferschwanzl, Nuss, Wadlstutzen, Gschnatter, Schwarzes Scherzl, Weisses Scherzl, Duennes Kuegerl, Schalblattel also called Fledermaus Alternatively, a similar cut of beef from a young ox, properly hung, with firm white fat (not yellow). The fat can be left on to prevent the meat from becoming dry.

[edit] References

[edit] External links

• Classic recipe