Austrian Delicacies: Plachutta's World-Famous Tafelspitz
Austrian cuisine is famous for its diverse and delicious specialities. One of the most outstanding dishes is Tafelspitz - especially Plachutta. But what makes it so unique?
What exactly is Tafelspitz? It is tender beef cooked in a strong broth. The choice of meat is of great importance because only the best cut of beef is suitable for a fine Tafelspitz. Traditional side dishes are bread horseradish, apple horseradish, horseradish sauce, potato pancakes, soup vegetables or creamed spinach. Ewald Plachutta opened a restaurant in Vienna in 1987 that specialised in preparing this dish. He built his reputation on the quality of his Tafelspitz. Several restaurants followed and his reputation grew far beyond the country's borders.
The preparation of a perfect Tafelspitz requires patience and care. The meat is cooked slowly in the broth to remain tender and juicy. It is a true art to hit the right cooking time and the optimal temperature to bring the Tafelspitz to the point and not let the meat become tough. Plachutta has perfected his craft over the years and thus offers his guests an unforgettable culinary experience.
Beef has an imperial tradition in Austria
In Vienna, beef is cut into more parts than anywhere else in the world. This culture grew out of the culinary experiences and habits of the imperial and royal monarchies of the time. Monarchy. The meat is taken from the rear (tapered) end part of the beef rump. It is relatively lean and has a fine marbling of fat that keeps the meat juicy when cooked. Tafelspitz was the favourite dish of Emperor Franz Joseph I (1830-1916). Even back then, it played a significant role in making the delicately cooked beef famous.
According to legend, Tafelspitz was invented at the Hotel Sacher. The emperor of the time was a very fast eater. According to protocol, once he had finished his meal, all the other guests at the table had to put their cutlery aside. Often to the chagrin of the people who were served the food last and thus had to leave the table with a growling stomach despite a full plate. Hungry, the people then went to Anna Sacher, who prepared a dish, especially for them that could simmer for a long time and was ready to serve at any time. A positive side effect: the long cooking time improved the dish.
A famous quote by Joseph Wechsberg, the Old Austrian among the great feuilletonists, is: "Anyone who could not speak knowledgeably about at least a dozen pieces of cooked beef does not belong in Vienna, no matter how much money he earned or whether the Emperor had given him the title of Hofrat or Kommerzialrat."
Plachutta has managed to turn Tafelspitz into an ambassador of Austrian cuisine. Alongside Wiener Schnitzel and Sachertorte, it is one of the most famous Austrian delicacies. The combination of traditional recipes, high-quality ingredients and unique preparation techniques has led to the dish occupying a special place on the international gourmet scene.
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