Tafelspitz

The boiled beef is a dish of Viennese cuisine, whose name is Bavarian-Austrian origin. It consists of a, in water with greens or in a broth cooked, whole piece Knöpfl or Schlegl ( tail ) which is then sliced ​​usually with apple or horseradish and is served when cooking incurred and abgeseihten, soup broth.

These root vegetables to be served, the, cut into cubes or strips, cooked in a broth, then potatoes, fried potatoes or Kartoffelschmarrn. In addition, dill cream - green beans or spinach, if need be, chive sauce.

A similarly prepared dish of beef simpler, often streaky quality in Austria and Bavaria called plate meat or boiled beef or referred to ( in Austria ) with the respective type of meat ( Cavalier Spitz, Schulterscherzel, White Scherzel, Hüferscherzel, Lean Meisel, Kruspelspitz etc.). In other regions it may happen that it is misleading nonetheless served as boiled beef.

Krenfleisch is also comparable, but is often made ​​from pork and is stronger with horseradish ( horseradish ) flavored.

Others

A same award in the hospitality has been awarded since 1999 by the Austrian daily Kurier on high-quality restaurants.