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Tafelspitz

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Tafelspitz (German Tafelspitz, literally meaning "tip of meat for the table") is boiled beef in broth Viennese style.

Left: Tafelspitz.

Tafelspitz is the name of the meat cut which is used, usually from a young ox. The meat for Tafelspitz is well-aged pieces of beef, a cut of beef from the bottom sirloin primal cut (tri-tip). Alternatively, 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.

It is a typical Austrian dish. The beef is simmered along with root vegetables 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 horseradish. Tafelspitz is considered to be the national dish of Austria.

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