Tafelspitz (dish)

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Boiled beef with chive sauce and apple horseradish
Tafelspitz in horseradish sauce

The rump is a court of Viennese cuisine , whose name has Bavarian-Austrian roots. It consists of an in water (with greens ) or broth cooked, whole piece or Knöpfl Schlegl (=  tail , boiled beef ) from cattle, which is then cut into slices. They usually served at Apple or horseradish and produced during cooking and then abgeseihten soup broth.

This can be served with root vegetables, cut into cubes or strips, cooked in a broth; then potatoes , fried potatoes or Kartoffelschmarrn , also Dillrahm- green beans or spinach , if need be, chive sauce .

A similarly prepared dish simpler beef and streaky quality in Austria and Bavaria plate meat or boiled beef called or in Austria, according to the respective type of meat, Cavalier Spitz , Schulterscherzel , White Scherzel , Hüferscherzel , Lean Meisel , Kruspelspitz u. Ä. In some regions it can be observed that it is still served as boiled beef. In Switzerland is called a thus prepared meat dish boiled meat .

Krenfleisch is also comparable, but often from pork prepared which intensively with horseradish ( horseradish flavored).


An award of the same name in gastronomy has been given to high-quality restaurants by the Austrian daily Kurier since 1999 .


  • Ingrid Haslinger: boiled beef and bat. Die Wiener Rindfleischküche , Verlag Mandelbaum, Vienna 2005, ISBN 3-85476-167-8 .
  • Richard A. Zahnhausen: What did Baron von Trotta really have for lunch? Notes on boiled beef and the longue durée of boiled beef in Viennese cuisine . In: Wiener Geschichtsblätter 58, 2003, ISSN  0043-5317 , pp. 81-93.

Web links

Commons : Tafelspitz  - Collection of images, videos and audio files
Wiktionary: Tafelspitz  - explanations of meanings, word origins, synonyms, translations

Individual evidence

  1. Article at Spiegel Online
  2. Erhard Gorys: The new kitchen dictionary. Munich, dtv. (2001)
  3. Tafelspitz in the Duden
  4. These are green beans in a cream sauce with dill .
  5. real wien: kitchen language: plate meat
  6. Migros magazine: Boiled meat with vegetables ( Memento of the original dated December 22, 2015 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. @1@ 2Template: Webachiv / IABot / www.migrosmagazin.ch
  7. kurier.at: The best hosts of the Tafelspitz ( Memento from April 7, 2010 in the Internet Archive )