Tafelspitz (Austria)

About

Tafelspitz is a quintessential Austrian dish that has been a staple of Viennese cuisine for centuries. It involves boiling a specific cut of beef, typically the top sirloin cap or rump cover, in a flavorful broth with root vegetables and spices. This slow-cooked method results in tender, melt-in-your-mouth beef. The dish is often associated with Emperor Franz Joseph I, who favored it, and it remains a beloved choice for special occasions and family gatherings. Traditionally, Tafelspitz is served with a variety of accompaniments, including roasted potatoes (such as Kartoffelschmarrn), creamed spinach, and a selection of sauces like apple-horseradish or chive sauce. The leftover broth is often served as a soup before the main course. Tafelspitz is not only a dish but also a part of Austrian cultural heritage, symbolizing elegance and tradition. Its simplicity and rich flavor have made it a favorite both in Austria and beyond.