Tafelspitz
Boiled beef in broth, a traditional Austrian dish.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Tafelspitz gained prominence during the reign of Emperor Franz Joseph I in the 19th century, who was rumored to be a great admirer of the dish. It was considered a favorite of the imperial court in Vienna and quickly became a symbol of Austrian cuisine, moving from being a dish enjoyed by the elite to a more widespread culinary staple.
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Tafelspitz is more than just a dish in Austria; it represents tradition, culinary excellence, and imperial history. It's a staple in many Viennese restaurants and a symbol of Austrian gastronomy.
Imperial Connection
The association with Emperor Franz Joseph I cemented Tafelspitz's place in Austrian culinary history. His reputed fondness for the dish elevated its status and contributed to its popularity throughout the country.
Culinary Heritage
Tafelspitz represents a commitment to quality ingredients and slow cooking techniques. It highlights the importance of simple, well-executed dishes that allow the natural flavors of the ingredients to shine.
Restaurant Staple
Almost every traditional Viennese restaurant (Beisl) will have Tafelspitz on its menu, highlighting its enduring popularity and cultural relevance.
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Tafelspitz offers a delicate and savory flavor profile, characterized by the rich taste of tender boiled beef and the subtle nuances of vegetables and herbs used in the broth. It emphasizes the natural flavors of the ingredients, avoiding strong spices to showcase the quality of the beef.
The primary flavor comes from the slowly simmered beef, typically a cut like the rump or silverside (Tafelspitz cut itself). This process renders the beef incredibly tender and infuses it with the flavors of the broth. The broth is flavored with root vegetables such as carrots, celery root (celeriac), parsnips, and leeks, alongside onions, peppercorns, bay leaves, and sometimes bone marrow. The accompanying sauces, like horseradish cream, apple horseradish, chive sauce, and creamed spinach, add layers of contrasting textures and flavors – sharp, sweet, creamy, and vegetal – that complement the beef beautifully.
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Beef Selection
Choose a high-quality cut of beef specifically labeled as 'Tafelspitz' or a similar cut with good marbling. This ensures tenderness and flavor.
Slow Simmering
Maintain a gentle simmer throughout the cooking process. Avoid boiling vigorously, as this can toughen the meat. The low and slow approach is key to tenderizing the beef.
Broth Quality
Don't skimp on the vegetables and herbs for the broth. They contribute significantly to the overall flavor profile. Simmer the broth for a long time to extract maximum flavor from the ingredients.
Serving Order
Traditionally, Tafelspitz is served in stages. First, the broth is served as a soup, often with sliced pancakes or noodles. Then, the beef is presented and carved at the table. Finally, the various side dishes and sauces are offered to accompany the beef.
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