Where does the name Tafelspitz come from?

Where does the name Tafelspitz come from?

The name tafelspitz (lit. a tip [of meat] for the table) refers to a cut from the top hind end of the cow just below the tail, though some cooks prefer to use top round or chuck for this dish, while the richest and juiciest meat comes from a leg cut called beinfleisch. Regardless of the cut, the meat is always simmered slowly with root vegetables.

What’s the best way to make a Tafelspitz?

Slice the unpeeled onion in half widthways and fry off the cut surfaces without fat until fairly well browned. Put around 3 litres of water into a large saucepan. Add the root vegetables, leek, halves of onion, bay leaves, and peppercorns and bring to a boil.

What kind of beef is used for Tafelspitz?

Tri-tip is a cut of beef at the base of the loin, close to the back leg, is triangular in shape and can be cooked like a steak. Alternative beef cuts to use for this dish: bottom round, sirloin or rump roast.

When was the first Tafelspitz served in Vienna?

According to the 1912 imperial cookery book, tafelspitz was standard fare at the court, and “his Majesty’s private table was never without a fine piece of boiled beef.”

https://www.youtube.com/watch?v=k6UR81Zr5Ao

What kind of meat is the Tafelspitz cut?

The Tafelspitz is located at #13. Tafelspitz is the Austrian name of the meat cut which is used, usually from a young ox. This cut is typically known in the United States as the Standing Rump or Top Round, depending on the nomenclature of cuts used.

What kind of vegetables are in a Tafelspitz?

Tafelspitz is simmered along with root vegetables and spices in the broth. It is usually served with roasted slices of potato and a mix of minced apples and horseradish or sour cream mixed with chives. The Tafelspitz is located at #13. Tafelspitz is the Austrian name of the meat cut which is used, usually from a young ox.