Tafelspitz
Boiled beef in broth, a Viennese specialty.
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 rose to prominence during the reign of Emperor Franz Joseph I in the 19th century. The Emperor was known for his simple tastes and appreciated the straightforward, nourishing qualities of boiled beef. This led to Tafelspitz becoming a staple in Viennese cuisine and a dish associated with the imperial court.
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Tafelspitz is considered a quintessential Viennese dish, deeply embedded in the city's culinary identity. It represents a blend of tradition, simplicity, and high-quality ingredients, reflecting the values of Viennese cuisine.
Imperial Connection
The dish's association with Emperor Franz Joseph I elevates it beyond a simple meal; it's seen as a reflection of the imperial era and a symbol of Viennese history.
Communal Dining
Tafelspitz is often served family-style, encouraging shared dining experiences and emphasizing the importance of gathering around the table.
Ritualistic Serving
The way Tafelspitz is served is almost ritualistic, with specific sauces and side dishes presented in a particular order, adding to the dining experience.
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Tafelspitz offers a subtle yet satisfying flavor profile characterized by the rich, savory taste of slowly simmered beef and aromatic vegetables. The broth itself is a key component, imparting depth and complexity to the dish.
The primary flavor comes from the high-quality beef (typically a cut from the rump, such as the 'Tafelspitz' cut itself, or top sirloin) that is gently boiled in a flavorful broth. This broth is infused with root vegetables like carrots, celery root (celeriac), parsnips, and leeks, along with aromatics such as peppercorns, bay leaves, and onions. The result is a tender, flavorful beef with a light but deeply savory broth.
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Beef Quality is Key
Start with the best quality beef you can find. The 'Tafelspitz' cut is ideal, but other rump cuts or top sirloin will also work well. Look for marbling for added flavor and tenderness.
Low and Slow Simmering
The beef should be simmered, not boiled vigorously. This gentle cooking process ensures the meat remains tender and doesn't dry out. Maintain a low simmer throughout.
Don't Overcook
Overcooked Tafelspitz becomes dry and tough. Use a meat thermometer to check for doneness. Aim for an internal temperature of around 160°F (71°C) for a tender result.
Broth is Gold
The broth is just as important as the beef. Strain it carefully after cooking to remove any impurities and enhance its clarity and flavor.
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