Tafelspitz
Boiled beef in broth, a classic Austrian dish.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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Tafelspitz, meaning 'tip of the table', gained prominence during the reign of Emperor Franz Joseph I in the 19th century. He was known for his simple tastes and frequently enjoyed this boiled beef dish, elevating it to a national favorite. Before this, boiling meat in broth was a common practice, but the imperial endorsement cemented Tafelspitz as a refined culinary staple.
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Tafelspitz is considered one of Austria's national dishes and embodies the principles of traditional Austrian cuisine: simple, hearty, and focused on quality ingredients. It is often served in multiple courses, showcasing the different components of the dish.
Imperial Connection
Emperor Franz Joseph I's fondness for Tafelspitz significantly contributed to its popularity and elevated status. His association with the dish cemented its place in Austrian culinary history.
Sunday Lunch Staple
Tafelspitz is often enjoyed as a special occasion meal, particularly for Sunday lunch, symbolizing family gatherings and tradition.
Presentation and Service
The way Tafelspitz is served is an important part of the experience. It's traditionally presented in the copper pot in which it was cooked, allowing diners to ladle their own broth and select their preferred cuts of beef.
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Tafelspitz offers a subtle and clean flavor profile, focusing on the quality of the beef and the aromatic vegetables used in the broth. It's a comforting and nourishing dish, not heavily spiced but deeply flavorful from the slow cooking process.
The primary flavor comes from the high-quality beef, typically a cut from the rump. The broth is infused with the flavors of root vegetables like carrots, parsnips, celeriac, and leeks, along with peppercorns, bay leaves, and sometimes onion and garlic. The accompanying sauces, such as apple horseradish, creamed spinach, and chive sauce, provide contrasting and complementary flavors.
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Beef Selection
Choose a high-quality cut of beef, preferably from the rump (Tafelspitz cut). Look for marbling and a good layer of fat, which will contribute to the flavor and tenderness of the meat.
Slow Simmering
Simmer the beef gently over low heat. Avoid boiling vigorously, as this will toughen the meat. The longer the meat simmers, the more tender and flavorful it will become.
Broth Flavor
Don't be afraid to experiment with the vegetables and herbs in the broth. Adding a piece of bone marrow or a veal bone can enrich the flavor even further. Skim the broth regularly to remove any impurities.
Sauce Preparation
The sauces are an essential part of Tafelspitz. Prepare them fresh and ensure they complement the flavor of the beef and broth. Apple horseradish provides a spicy and tangy counterpoint, while creamed spinach adds richness and creaminess.
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