What is Tafelspitz?
[[File:Tafelspitz.jpg|thumb|300px|Tafelspitz]] '''Tafelspitz''' is boiled beef in [[broth]] [[Vienna|Viennese]] style. == The dish == Tafelspitz - [[Boiling|boiled]] [[tri-tip]] - is a typical [[Austria]]n dish. The beef is simmered with [[root vegetable]]s 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 horseradish. [[Franz Joseph I of Austria|Franz Joseph I]], [[Emperor]] of Austria, was a great lover of Tafelspitz. Tafelspitz is said to be the national dish of Austria.<ref>{{Cite web |url=http://www.holidaycityflash.com/austria/vienna_cuisine.htm |title=Vienna cuisine |access-date=2012-05-07 |archive-date=2018-04-01 |archive-url=https://web.archive.org/web/20180401144756/http://www.holidaycityflash.com/austria/vienna_cuisine.htm |url-status=dead }}</ref> ==The cut== [[Image:Rind-Ganz-plus.svg|thumb|250px|The Tafelspitz is located at #13.]] Tafelspitz is the name of the [[meat]] cut which is used. It is usually from a young [[ox]]. The meat for Tafelspitz is well-aged pieces of beef, a cut of beef from the bottom sirloin primal cut. This cut is typically known in the [[United States]] as the [[tri-tip]]. Austrian [[butcher]]s gave almost every muscle of beef a separate name. The hind leg alone is parted into 16 cuts. ==References== {{Reflist}} [[Category:Austrian food]] [[Category:Meat dishes]]