Tafelspitz

Tafelspitz is an Austrian dish of boiled veal or beef in broth, served in slices with a sauce of grated apple and horseradish. It is one of the classic dishes of Viennese cuisine and is found throughout Austria and in neighbouring Bavaria.

History

The dish takes its name from the cut of meat used to prepare it. Austrian butchers traditionally gave a separate name to almost every muscle of the animal, and the hind leg of the young ox is divided into 16 cuts. Among them, the Tafelspitz is the only one used for this preparation.

The meat is simmered slowly with root vegetables and spices until it reaches the right texture. It is then sliced and served with its broth. Over time the recipe became a fixture of traditional Viennese restaurants, where it still appears on many menus.

The dish is also linked to the Habsburg court. It is often said that Emperor Franz Joseph I was very fond of it, though this is best understood as a traditional anecdote rather than a documented fact.

Culture

Tafelspitz is part of Vienna's culinary identity and is eaten both at home and in traditional eateries. Its characteristic accompaniments include Apfelkren, a horseradish and apple sauce, and Semmelkren, which adds bread to the mixture. It is also served with mashed potatoes, green beans in a dill cream sauce, spinach, or a chive mayonnaise.

Simpler versions exist, such as Tellerfleisch or gekochtes Rindfleisch, which use plain boiled beef. In the same family of boiled meat dishes is Krenfleisch, made with pork and heavily spiced. Today the dish remains present in Austrian and Bavarian cooking.