Tafelspitz

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

[edit] Information

Tafelspitz – boiled beef, is a typical Austrian dish. A well-hung piece of beef from the rump of a young ox is used to be boiled with root vegetables. The name Tafelspitz is the name of the meat cut which is used. Austrian butchers gave almost every muscle a name. The hinder beef 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 ... Tafelspitz is only one of them but a delicious one for a boiled beef. It is located at the top of the hinder leg. 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 (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."

[edit] External links

• Tafelspitz recipe - by professional Austrian chef Bernhard Baumgartner