What Is Boiled Beef?

Both a certain part of beef or veal and a dish of Austrian cuisine prepared with it are referred to as boiled beef. The corresponding meat belongs to the expiring tail piece of the ruminant and is adjacent to the hip cover or boiled beef. Tafelspitz is covered with a narrow edge of fat on the upper curve. The name can be traced back to the triangular shape of the boiled beef: the piece of meat is wider on the front side, while it tapers off on the tail side.

The cut is comparatively lean, but should ideally have a fine marbling of fat. The fillet of boiled beef is particularly tender and juicy when it is stewed or boiled. For pan roasting, the meat should be of particularly high quality and well hung, otherwise it will become tough.

The Tafelspitz dish is a specialty of Viennese cuisine. The meat is first cooked in broth or water with soup greens and then cut into slices. This is traditionally served with the resulting meat broth, apple horseradish or bread horseradish. Apple horseradish is a kind of apple compote with horseradish and cream. Bread horseradish consists of breadcrumbs cooked in meat broth until soft and mixed with grated horseradish.

In addition, chopped root vegetables cooked in broth, potatoes, potato pancakes, or fried potatoes are often served as side dishes. In addition, green beans in dill cream, spinach, or chive sauce are popular ways to complement the meat dish. Alternatively, the dish can also be prepared with the meat of the ox cheek.