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Tafelspitz (German Tafelspitz, literally meaning
"tip of meat for the table")
is boiled beef in broth Viennese style. |
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Left: Tafelspitz. |
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 (tri-tip).
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.
It 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. Tafelspitz is considered to be
the national dish of Austria.
