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Vienna (Austria)
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Main course
Meat
Food Flavour DNA
Nutritional Values
600kcal
45gProtein
35gCarbs
30gFat
8gFibre
450 gServing
* Per serving · 450 g. May vary.
Also served in
Austrian Tafelspitz
How to order / say it
Say it
Tafelspitz — [TAH-fel-shpitz]
Order
I'd like the Tafelspitz, please.
Locally
Ich hätte gerne den Tafelspitz, bitte.
Say locally
A boiled veal or beef dish served with root vegetables and horseradish.
Why try it?
Tafelspitz embodies the refined, yet hearty warmth of Austrian home cooking. It's a quintessential Viennese dish symbolizing comfort and tradition.
How it tastes
Tender and succulent beef is subtly flavored from boiling with vegetables, paired with the sharpness of horseradish and a rich broth.
Origin & History — first documented: 1870
Famed in the Habsburg Empire's cuisine, Tafelspitz became the centerpiece of Austrian culinary heritage in the 19th century, particularly favored by Emperor Franz Joseph.
Recipe
Ingredients
- 🥩 500 g beef brisket
- 🥕 100 g carrots
- 🥕 50 g celery root
- 🧄 50 g leek
- 🧄 80 g onions
- 🧂 30 g horseradish
- 🥕 200 g potatoes
Method
- 1 Simmer beef with root vegetables and spices until tender.
- 2 Peel and boil potatoes separately.
- 3 Serve beef sliced with potatoes and strained broth.
- 4 Accompany with freshly grated horseradish and condiments.
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