Tafelspitz

Tafelspitz is a cherished dish in Viennese cuisine, especially popular in Austria and Bavaria. It is prepared by simmering veal or beef in a flavorful broth and is typically served with a side of minced apples and horseradish. This dish was a favorite of Emperor Franz Joseph I of Austria, adding a touch of royal history to its appeal.

To prepare Tafelspitz, the meat is gently simmered alongside root vegetables and spices, creating a rich and savory broth. It is usually accompanied by roasted potatoes and either a mix of minced apples and horseradish or sour cream with chives for an added burst of flavor.

The cut of meat used for Tafelspitz comes from the upper hind quarter of a young ox. Depending on the region, this cut is known by different names: in the United States, it’s called Top Round; in the United Kingdom, it’s Topside; and in Australia, it’s known as Rump Cap.

Austrian butchers have a detailed approach to beef cuts, particularly from the hind leg, which they divide into 16 specific parts, including Hüferscherzl, Nuss, and Fledermaus. This meticulous attention to detail ensures that each cut is used to its fullest potential, making Tafelspitz a dish that truly celebrates the quality and flavor of the meat.