Sep 2, 2021 · "Tafelspitz" is made by boiling tri-tip (beef) in water with root vegetables and spices until tender. It is a favorite dish of the Viennese kitchen and commonly served with applesauce-horseradish sauce (or Apfelkren) and fried potatoes, either as Bratkartoffeln or as Kartoffelschmarrn.

Tafelspitz (German Tafelspitz, pronounced [ˈtaːfl̩ˌʃpɪt͡s] ⓘ; 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. [1]

In this article you will find a classic Tafelspitz recipe (boiled beef) with traditional side dishes as well as detailed instructions with pictures. Cooking a Tafelspitz menu is not difficult, but there are often questions and uncertainties about boiling beef.

For the creamed spinach: Bring a large pot of water to a boil over high heat. Stir in baking soda and generously season with salt. Add spinach and cook until wilted, 30-40 seconds.

In addition to Wiener schnitzel, tafelspitz (lit. a tip of meat for the table) is one of the two signature dishes of Viennese cuisine. Beef meat with bones is boiled slowly for a number of hours together with root vegetables, spices, and seasonings.

"On the recipe that I found in my grandmothers recipe box, it says every restaurant in Vienna serves Tafelspitz."

Boiled veal, or Tafelspitz, is the king of the beef dishes in Vienna. The secret: Slice the good beef across the grain and serve with roasted potatoes and chive sauce.