Tafelspitz
The Emperor's boiled beef: a topside simmered in root-vegetable broth until silky, sliced and served with horseradish, chive sauce and crisp Rösti potatoes.
What it is
The Emperor's boiled beef: a topside simmered in root-vegetable broth until silky, sliced and served with horseradish, chive sauce and crisp Rösti potatoes. Ingredients: beef topside (Tafelspitz cut), beef bones, carrots, celeriac, leek, onion (halved and blackened), parsley roots, bay, peppercorns, chives, sour cream, apples and horseradish. Recipe: 1) Simmer bones and beef gently in water — never a rolling boil. 2) Add blackened onion and vegetables for the last hour. 3) Rest the meat in its broth; slice across the grain. 4) Serve broth first as soup, then the beef. Serve: with Apfelkren (apple-horseradish), chive sauce, creamed spinach and Rösti. Flavor: clean, deep beef — subtlety as luxury. History: Emperor Franz Joseph ate it daily, and the Viennese court made boiled beef a high art with a dozen cuts and sauces. See also: Wiener Schnitzel, Apfelstrudel.
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General guidance on this topic is free: on this page and on the call we explain what it is, why it happens and what options exist in general terms, valid in any country, without citing specific laws.
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Questions we ask to fine-tune the help
To fine-tune the help to your situation, as the conversation moves forward we ask you:
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Related topics
World Cuisines
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