Tafelspitz
Boiled beef in broth, a traditional Austrian dish.
Tabela Nutricional
* O % do Valor Diário (VD) informa quanto um nutriente em uma porção de alimento contribui para uma dieta diária. 2.000 calorias por dia são usadas para conselhos nutricionais gerais.
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Tafelspitz rose to prominence during the reign of Emperor Franz Joseph I of Austria (1848-1916). The Emperor was known for his simple tastes and preferred boiled beef to more elaborate dishes. Tafelspitz became a staple at the imperial court and subsequently gained popularity throughout Austria, becoming a symbol of traditional Austrian cuisine. Its origins likely predate the Emperor, with boiled beef dishes existing in various forms across Europe, but Franz Joseph's patronage solidified its place in Austrian culinary history.
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Tafelspitz is deeply ingrained in Austrian culture, representing tradition, simplicity, and quality. It's more than just a meal; it's an experience often enjoyed in a communal setting, highlighting the importance of shared food traditions.
Imperial Connection
Its association with Emperor Franz Joseph I elevates Tafelspitz to a symbol of Austrian imperial history and culinary heritage.
Family Meal
Tafelspitz is often served as a family meal, emphasizing togetherness and shared enjoyment of good food.
Restaurant Staple
It is a classic dish found on the menu of many traditional Austrian restaurants ('Beisl'), representing the enduring popularity and cultural significance of Austrian cuisine.
Seasonal Variations
While enjoyed year-round, variations in the accompanying vegetables and garnishes reflect the changing seasons.
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Tafelspitz offers a delicate and savory flavor profile centered around the rich, clean taste of slowly simmered beef. The accompanying broth and sauces add layers of complexity and brightness.
The primary flavor is derived from the high-quality beef, specifically the 'Tafelspitz' cut (a triangular cut from the hindquarter). The slow cooking process renders the meat incredibly tender and infuses it with the savory essence of the broth, which is typically seasoned with root vegetables like carrots, celery root (celeriac), leeks, and onions, as well as herbs like bay leaf and peppercorns. The flavors are clean and not overly spiced, allowing the quality of the beef to shine. The accompanying sauces, such as apple horseradish, creamed spinach, chive sauce, and roasted marrow bone, provide contrasting textures and flavors that complement the beef, adding sweetness, spice, and richness to the overall experience.
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Meat Quality
Select a high-quality 'Tafelspitz' cut of beef. The better the quality of the meat, the better the flavor of the final dish.
Gentle Simmering
Maintain a gentle simmer, not a rolling boil. This ensures the meat remains tender and doesn't become tough.
Skimming the Broth
Regularly skim any foam or impurities that rise to the surface of the broth to ensure a clear and flavorful final product.
Accompaniments Matter
The accompanying sauces and side dishes are essential for complementing the flavor of the beef. Don't skip them!
Serving Style
Serve the Tafelspitz hot, slicing the meat against the grain for maximum tenderness. The broth can be served as a separate course or alongside the beef.
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