Photo: Claudio All...
Tafelspitz
Record Number: 161
Disclosure Date
As early as in the outgoing Middle Ages beef played an important role in the nutrition of the Viennese people. Thus, 200.000 Hungarian steppe cattle were brought to Vienna from 1549 to 1551, and 43.620 in the year 1650.
The traditional dish “Tafelspitz” has its roots in the 19th century.
Photo: Kulinari...
Tafelspitz
Abstract or claim
“Tafelspitz” is one of the most famous dishes of the Viennese cuisine. It is a fine-fibred, well-hung piece of beef from the rump of a young ox which is boiled to a tender delicacy. It derives its name from the characteristic pointed shape of the cut. It is easily identifiable by its form showing a small fat zone at the upper curve of the cut.
Tafelspitz is sliced and then usually served with chive sauce, horseradish dumpling-bread sauce, apple-horseradish sauce, vegetables and potato rosti.
Name of product, Product class
Meat, beef
Name of region
Vienna, Austria
Field of search
Food and dishes
Descriptors
- History:
Legend has it that the dish “Tafelspitz” was invented at the famous hotel Sacher in Vienna - and that not for Emperor Franz Joseph I (1830-1916), but for his high-ranking military.
The emperor was known to be a thrifty and frugal man. For his private table simple food like boiled beef with side dishes was suffice. Thus, he was a great lover of Tafelspitz and he insisted that his favourite dish was made from beef of Kärntner Blondvieh.
The emperor consumed food rather quickly and ate only few bites per course. According to the strict court etiquette nobody was allowed to eat before or after the emperor had laid aside his silverware - much to the chagrin of the high-ranking military at the emperor’s table who had not yet been served. They had to go to the hotel Sacher afterwards to appease their hunger.
The fabled Anna Sacher ordered to prepare a dish which could be boiled for hours and, thereby, even improved its taste – the “Tafelspitz”.At that time beef was abound in Vienna due to cattle and steers from Hungary.
Viennese citizens imitated the eating habits of the emperor and “Tafelspitz” became a standard dish of the upper middle class. However, boiled beef used to be not only a Viennese household specialty, but also typical of middle-class restaurants.
Tafelspitz is usually served with the traditional side-dishes chive sauce, horseradish dumpling-bread sauce, apple-horseradish sauce, vegetables and potato rosti.
- Region:
Austria, notably Vienna
- Tafelspitz:
Photo: AMA
Tafelsspitz is a specific cut of beef from the rump of a young steer which corresponds to the Musculus glutaeobiceps.
It may be obtained from steers of various cattle breeds:
Almenland Almochse
Alpenvorland Rind
Ländle Kalb
Mittelkärtner Blondvieh
Nationalpark Neusiedlersee-Seewinkel Steppenrind
Pinzgauer Rind
Schneebergland Jungrind
Waldviertler Weiderind
Wienerwald Weiderind
Zickentaler Moorochse
Method of preparation for Classic Boild Tafelspitz (from “The 100 classic dishes of Austria”):
Ingredients for 8 – 12 servings:
1 Tafelspitz (cut of upper rump of beef), approx. 6 lb.
10 ½ oz. root vegetables (celery, yellow carrots, parsley root)
7 oz. onions in their skins
½ leek
15 peppercorns
approx. 8 pints water
2 ¼ lb. beef bones
salt
4 tablespoons chives, chopped
pinch of lovage
Preparation:
Halve the onions, fry in a pan until very brown, almost black. Wash and peel the root vegetables.
Wash the bones with warm water. Put water into a pot and bring to a boil. Add the beef, bones and peppercorns, boil in slightly bubbling water. 1 hour before the end of the cooking time, add the root vegetables, leek, lovage, and onions. Frequently skim away the surface scum. When the meat is done, take out of the broth; then season the broth and strain through a fine-meshed sieve or a cloth. Carve the meat, pour on some broth, salt, and sprinkle with chopped chives.
Total cooking time approx. 3 – 4 hours.
Key Words
Food and dishes, Traditional Knowledge, Austria, Vienna, region, Tafelspitz, Viennese Tafelspitz, beef
Bibliography / References
AMA Teilstücke vom Rind
http://www.fleisch-teilstuecke.at/ts_flash_rind/flash/rind/
Berger Franz S. Panier statt Blattgold
Die Geschichte des Wiener Schnitzels und anderer Nationalgerichte
http://www.wienerzeitung.at/Desktopdefault.aspx?TabID=3946&Alias=WZO&lexikon=Essen&letter=E&cob=5738
Die 100 klassischen Gerichte Österreichs (The 100 Classic Dishes of Austria). Edited by E. Plachutta and Ch. Wagner. Perlen Reihe, Kuratorium zur Erhaltung des kulinarischen Erbes Österreichs (Committee for the Preservation of the Culinary Heritage of Austria), ISBN 3-552-06034-0
Haslinger Ingrid. Tafelspitz und Fledermaus. Die Wiener Rindfleischküche. Verlag Mandelbaum 2005
Österreichisches Lebensmittelbuch IV. Auflage
Codexkapitel B 14 Fleisch und Fleischerzeugnisse (Codex Alimentarius Austriacus, 4th Edition, chapter B 14 Meat and Meat products)
Tafelspitz
http://de.wikipedia.org/wiki/Tafelspitz
http://en.wikipedia.org/wiki/Tafelspitz
Last internet access on 15 Januay 2009.
Language Code
German
Author: Dr. Erhard Höbaus
16.03.2012, Lebensministerium III/4