Tafelspitz

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Boiled Veal Recipes

There is practically no more delicious proof of how firmly the Austrian cuisine is rooted in the heart of Europe than one of the most typical of Viennese dishes: boiled veal, or Tafelspitz. Good-quality beef, a few vegetables, aromatic spices and plenty of water to cook in – these are the vital ingredients. The same ingredients, though, also come together  when the French are creating their “pot-au-feu”, or the Italians their “bollito misto”.