Tafelspitz
Sign in to saveTafelspitz (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
via Wikipedia infobox
Article
5 sectionsContents
- The dish
- The cut
- See also
- References
- External links
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."