The word “tafelspitz” refers to the tasty cut of beef from the end of the sirloin, commonly known in the United States as tri-tip. (HLPhoto (Adobe Stock))
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The word “tafelspitz” refers to the tasty cut of beef from the end of the sirloin, commonly known in the United States as tri-tip. Eventually, the term simply became the generic description for boiled beef. Despite any preconceptions you might have about boiled beef, let me assure you that nothing is dry or gray as you might expect in an authentic “tafelspitz.” Despite the name, the beef isn’t actually boiled. The meat is only slowly simmered.
Boiled beef was a favorite dish of Franz Joseph I, the Emperor of Austria. It’s rumored that he ate it every day. Local stories suggest that, as the laws dictated, the emperor started his meal before his soldiers, but the soldiers could not continue eating after the emperor had finished.
Despite the name, the beef isn’t actually boiled. The meat is only slowly simmered. (kab-vision (Adobe Stock))
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This caused many of the soldiers to remain hungry at the end of the meal. In response to this problem, Anna Sacher, the landlord of Hotel Sacher, invented “Tafelspitz,” which could be cooked for several hours and served as soon as everyone was at the table. It is still very popular today. It is considered the national dish of Austria and is similarly popular in Germany.
Still wondering why I’m crushing so hard on this dish? The secret is in the sauce. This potentially bland-sounding entree is traditionally plated in a rich beef broth and served topped with a creamy apple-horseradish sauce. Typically accompanied by crispy fried potatoes and steamed vegetables, “tafelspitz” has a lot going on. It’s hot, cold, spicy, creamy, crunchy, soft and highly addictive. My love affair with this unique meal began in St. Wendel at a typical German restaurant I happened upon. Now I look for it wherever I go.
The secret is in the sauce. (ExQuisine (Adobe Stock))
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Many cuisines have their own delicious versions of boiled beef.
France – The French “pot-au-feu” is a similar take on “Tafelspitz.” “Port-au-feu” is a beef dish with root vegetables served in the style of a hearty stew.
Italy – “Bolito misto” is the Italian answer to boiled beef. Although there are many regional versions, it is typically a stew of mixed meats.
England – England’s boiled beef recipes are similar to the Austrian version. However, sometimes the traditional root vegetables are replaced with cabbage.
