Tafelspitz
Boiled beef in broth, a traditional Austrian dish.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Tafelspitz gained prominence during the reign of Emperor Franz Joseph I in the 19th century. It is believed that the Emperor was fond of this simple yet elegant dish, and it became a staple in Viennese cuisine and a symbol of imperial Austrian dining.
Tafelspitz is more than just a dish in Austria; it's a culinary symbol deeply intertwined with Viennese identity and imperial history. It reflects a sense of tradition, simplicity, and refined taste.
Imperial Connection
As Emperor Franz Joseph I's favorite dish, Tafelspitz became associated with the Habsburg dynasty and the grandeur of the Austro-Hungarian Empire. Eating Tafelspitz evokes a sense of connection to this historical period.
Viennese Institution
Tafelspitz is a quintessential Viennese dish, found on the menus of traditional restaurants throughout the city. It represents a cornerstone of Viennese cuisine and is often sought after by locals and tourists alike.
Communal Dining
While Tafelspitz can be enjoyed individually, it's often served family-style, with the broth and meat presented separately, allowing diners to customize their portions and enjoy the dish together. This promotes a sense of shared experience and conviviality.
Tafelspitz offers a delicate and subtle flavor profile, characterized by the savory richness of the beef broth and the tender, melt-in-your-mouth texture of the boiled beef. The accompanying sauces and side dishes add layers of complementary flavors, ranging from horseradish's sharp bite to apple horseradish's sweet tang, and the creamy texture of spinach.
The core flavor comes from the prolonged simmering of high-quality beef (typically from the sirloin tip, hence 'Tafelspitz') in a flavorful broth. The broth is usually infused with aromatic vegetables like carrots, celery root (celeriac), leeks, and parsley root, along with peppercorns and bay leaves. This creates a clear, fragrant broth that imbues the beef with subtle, savory notes. The beef itself should be exceptionally tender. Common accompaniments include apple horseradish (Apfelkren), horseradish sauce (Kren), creamed spinach, chives sauce, and roasted potatoes. The marrow from the beef bones is often served on toast, adding another layer of richness.
Beef Selection
The quality of the beef is paramount. Choose a cut specifically labeled as 'Tafelspitz' or consult your butcher for a suitable cut from the sirloin tip. Marbling is important for flavor and tenderness.
Gentle Simmering
Avoid boiling the beef vigorously. A gentle simmer ensures that the meat remains tender and doesn't become tough. Skim off any scum that rises to the surface of the broth for a clearer, more flavorful result.
Broth Enhancement
Don't discard the vegetables used to flavor the broth. They can be served as a side dish or used to make vegetable soup. Adding a beef marrow bone to the broth enhances its richness and depth of flavor.
Sauce Variations
Experiment with different sauces to complement the Tafelspitz. Apple horseradish (Apfelkren) and chive sauce are classic choices, but other variations like dill sauce or green sauce can also be delicious.
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