Tafelspitz

Tafelspitz 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 chives. ==The cut==

Tafelspitz is the Austrian name of the meat cut which is used, usually from a young ox. This cut is typically known in the United States as the standing rump or top round, depending on the nomenclature of cuts used. The British cut is called "topside"; in Australia, it is called the rump cap. Brazilian cuisine prizes essentially the same cut as picanha for churrasco (grilling). It is the top hind end of the cattle where the tail originates. Alternatively, it may be 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. Austrian butchers gave almost every muscle of beef a separate name. The hind leg alone is parted into 16 cuts: there are, for example, the Hüferscherzl, Hüferschwanzl, Nuss, Wadlstutzen, Gschnatter, Schwarzes Scherzl, Weißes Scherzl, Dünnes Kügerl, and Schalblattel (also called Fledermaus). == See also ==