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| Place of origin | Austria |
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| Main ingredients | beef,apples andhorseradish |
Tafelspitz (GermanTafelspitz,pronounced[ˈtaːfl̩ˌʃpɪt͡s]ⓘ;top of the table) is boiledveal orbeef inbroth, served with a mix of mincedapples andhorseradish. It is a classic dish of theViennese cuisine and popular in all ofAustria and the neighboringGerman state ofBavaria.[1]
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 theAustro-Hungarian Empire, "His Majesty's private table is never without a fine piece of boiled beef, which is one of his favorite dishes."[citation needed]
Tafelspitz is simmered along withroot vegetables and spices in the broth. It is usually served with roasted slices of potato and a mix of minced apples and horseradish or sourcream mixed withchives.[2]
Tafelspitz is the Austrian name of themeat cut which is used, usually from a youngox. This cut is typically known in theUnited States as thestanding rump ortop round, depending on the nomenclature of cuts used. The British cut is called "topside"; inAustralia, it is called the rump cap.Brazilian cuisine prizes essentially the same cut aspicanha forchurrasco (grilling). It is the top hind end of the cattle where the tail originates. Alternatively, it may be a similar cut of beef from a young ox, properly hung, with firm white fat (not yellow). The fat can be left on to prevent the meat from becoming dry.
Austrianbutchers gave almost every muscle of beef a separate name. The hind leg alone is parted into 16 cuts: there are, for example, theHüferscherzl, Hüferschwanzl, Nuss, Wadlstutzen, Gschnatter, Schwarzes Scherzl, Weißes Scherzl, Dünnes Kügerl, andSchalblattel (also calledFledermaus).
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