Tafelspitz
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Tafelspitz (German Tafelspitz, ; top of the table) is boiled veal or beef in broth, served with a mix of minced apples and horseradish. It is a classic dish of the Viennese cuisine and popular in all of Austria and the neighboring German state of Bavaria.
Key facts
- Food.name
- Tafelspitz
- Food.name_lang
- de
- Food.name_italics
- true
- Food.image
- Tafelspitz.jpg
- Food.country
- Austria
- Food.main_ingredient
- beef, apples and horseradish
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- Tafelspitz.jpg
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- Tafelspitz
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- The cut
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Tafelspitz (German Tafelspitz, ; top of the table) is boiled veal or beef in broth, served with a mix of minced apples and horseradish. It is a classic dish of the Viennese cuisine and popular in all of Austria and the neighboring German state of Bavaria.
Franz Joseph I, Emperor of Austria, was a great lover of Tafelspitz. According to the 1912 official cookery textbook used in domestic science schools of the Austro-Hungarian Empire, "His Majesty's private table is never without a fine piece of boiled beef, which is one of his favorite dishes."