One of the
many dining joys of Austria is having (and discovering) the classic dish of
Viennese cuisine of Tafelspitz. It’s basically boiled beef in broth served with
a mix of apples and horseradish, but before you start to wrinkle your nose, its one of the most satisfying and delightful dishes I have tasted in years. In fact,
I have become a huge fan of this dish. It was said that Franz Joseph, Emperor
of Austria was a great lover of that dish and it was said that his table was
never without a fine piece of Tafelspitz.
During the
high of Austrian power, it was said that there was at least 30 different kinds
of cuts of beef you could choose used in the dish.
When you are
served this ultimate ‘comfort food’ there is an elaborate ritual one must adhere
to.
A shinny
copper pot is placed on the table with the side dishes. First of all, your served (from the copper pot) the clear consommé ( after a cup or two) , during which
you scoop out the marrow from the bones soaking in the pot on to toast points.
The you are
served the meal; so tender that it falls of the bone.
I must say,
that words of ordinary prose have generally been inadequate to express the delights
of this dish.
To say that
you have visited Vienna and have never tasted this dish is to say, you never
really visited the city.
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