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((Short description|Dish made of boiled meat in Viennese cuisine))
((more citations needed|date=February 2013))

((Infobox food
| name             = Tafelspitz
| name_lang        = de
| name_italics     = true
| image            = Tafelspitz.jpg
| caption          = 
| alternate_name   =
| country          =[[Austria]], [[Germany]]
| region           =
| creator          =
| course           = 
| served           =
| main_ingredient  = [[beef]], [[apple]]s and [[horseradish]]
| variations       = 
| calories         =
| other            =
))
'''Tafelspitz''' ([[German language|German]] ''Tafelspitz'', ((IPA-de|ˈtaːfl̩ˌʃpɪt͡s|pron|De-Tafelspitz.ogg)); ''top of the table'') is boiled [[veal]] or [[beef]] in [[broth]], served with a mix of minced [[Apple|apples]] and [[horseradish]]. It is a classic dish of the [[Viennese cuisine]] and popular in all of [[Austria]] and the neighboring [[Germany|German]] state of [[Bavaria]].<ref>((Cite news |last=Wagner |first=Peter |date=2012-05-06 |title=Tafelspitz-Rezept von Hobbykoch Peter Wagner |language=de |work=Der Spiegel |url=https://www.spiegel.de/kultur/gesellschaft/tafelspitz-rezept-von-hobbykoch-peter-wagner-a-831204.html |access-date=2022-08-09 |issn=2195-1349))</ref>

[[Franz Joseph I of Austria|Franz Joseph I]], [[Emperor]] of Austria, was a great lover of Tafelspitz. According to the 1912 official cookery textbook used in domestic science schools of the [[Austria-Hungary|Austro-Hungarian Empire]], "His Majesty's private table is never without a fine piece of boiled beef, which is one of his favorite dishes."((citation needed|date=January 2016))

== The dish ==
Tafelspitz is simmered along 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 [[chives]].<ref>((Cite web |title=Duden ((!)) Tafelspitz ((!)) Rechtschreibung, Bedeutung, Definition, Herkunft |url=https://www.duden.de/rechtschreibung/Tafelspitz |access-date=2022-08-09 |website=www.duden.de |language=de))</ref>

==The cut==
[[Image:Rind-Ganz-plus.svg|thumb|250px|The Tafelspitz is located at #13.]]
Tafelspitz is the Austrian name of the [[meat]] cut which is used, usually from a young [[ox]]. This cut is typically known in the [[United States]] as the [[standing rump]] or [[top round]], depending on the nomenclature of cuts used. The British cut is called "topside"; in [[Australia]], it is called the rump cap. [[Brazilian cuisine]] prizes essentially the same cut as [[picanha]] for ''[[churrasco]]'' (grilling). It is the top hind end of the cattle where the tail originates. Alternatively, it may be a similar cut of beef from a young ox, properly hung, with firm white fat (not yellow). The fat can be left on to prevent the meat from becoming dry.

Austrian [[butcher]]s gave almost every muscle of beef a separate name.  The hind leg alone is parted into 16 cuts: there are, for example, the ''Hüferscherzl, Hüferschwanzl, Nuss, Wadlstutzen, Gschnatter, Schwarzes Scherzl, Weißes Scherzl, Dünnes Kügerl,'' and ''Schalblattel'' (also called ''Fledermaus'').

== See also ==
* [[Boiled beef]], a traditional English working-class dish
* [[Pot-au-feu]], a traditional French dish

==References==
((Reflist))<!--added above External links/Sources by script-assisted edit-->

== External links ==

* [http://www.wien.info/en/shopping-wining-dining/viennese-cuisine/recipes/tafelspitz Classic recipe]

((Beef))

[[Category:Austrian cuisine]]
[[Category:Bavarian cuisine]]
[[Category:German beef dishes]]

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