Tafelspitz

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Tafelspitz

Tafelspitz is boiled beef in broth Viennese style.

The dish[change | change source]

Tafelspitz - boiled tri-tip - is a typical Austrian dish. The beef is simmered 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. Tafelspitz is said to be the national dish of Austria.[1]

The cut[change | change source]

The Tafelspitz is located at #13.

Tafelspitz is the name of the meat cut which is used. It is 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. This cut is typically known in the United States as the tri-tip. Austrian butchers gave almost every muscle of beef a separate name. The hind leg alone is parted into 16 cuts.

References[change | change source]