Tafelspitz

Tafelspitz (German "Tafelspitz", meaning "table point") is boiled beef Viennese style.

Information

Tafelspitz – boiled tri-tip, is a typical Austrian dish. A well-aged piece of beef from the rump of a young ox is boiled with root vegetables. Tafelspitz is the name of the meat cut which is used. Austrian butchers gave almost every muscle in the beef carcass a 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. The Austrian Emperor [Franz Joseph I] , (symbol of the Austro-Hungarian monarchy) was a great lover of Tafelspitz. "His Majesty's private table is never without a fine piece of boiled beef, which is one of his favorite dishes."

It usually getting served with roasted slices of potato and a mix of minced Apples and Horseradish or Sour Cream mixed with Horseradish.

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