Table Point Boiled Beef and Vegetables (Tafelspitz)

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes Cooked according to classic preparation rules, tafelspitz (literally translated: the point of the table) is known to have been Austrian Hungarian Emperor Francis Joseph's favourite meal. Viennese tafelspitz for Austrians is a whole special culinary science prepared with a special cut of beef. It is not a pot roast. The authentic Tafelspitz requires a custom-cut fresh piece of the hind part of beef (comparable to the American tri tip, also called silver tip); on the North American market, a substitute can be fresh beef chuck brisket (not corned brisket). The secrets of a juicy Tafelspitz are heating the water to a rolling boil before the piece of meat is put in the water; just enough salt to enhance the meat’s flavour; a few pieces of vegetables (sometimes also sections of bones with marrow), the right cooking time, and the gentle rolling of the boiling water which will cook but not break the meat’s fibre. This recipe is a simplified version of this very Austrian dish.

Cuisine: Austria · categories: Austrian recipes; Boiled recipes; Easy recipes; Main course recipes; Recipes; Recipes using beef; Recipes using carrot; Recipes using garlic; Recipes using juniper; Recipes using onion; Recipes using parsley; Recipes with metric units; Recipes without cooking time; Recipes without servings

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