Boiled Beef
Gekochtes Rindfleisch

The boiled "Tafelspitz" (cap of rump), "Schulterscherzl" (shoulder blade) & co are among the leading favourites of the Viennese cuisine. In Vienna, these dishes are traditionally served with apple and horseradish sauce and a sour cream and chive sauce. Outside the capital city, side dishes include a bread and horseradish sauce, but roast potatoes are always present.

A picture shows Tafelspitz
Boiled Beef, © AWMB / Wirz, Möbius

Enjoy with