The guide books recommend indulging in Tafelspitz--a classic Viennese dish and we have to say "you gotta try this!!". According to history, Emperor Franz Joseph ate this meal every Sunday and declared it the national dish. What is Tafelspitz you might ask? It's boiled beef!!!
A family owned restaurant named Plachutta is listed as providing a stellar rendition so off we hopped on the U-bahn to the 1st district to find this restaurant. No problem as it was right across the street upon exiting the Stubentor station on the U3 line. The restaurant was bustling even at this early hour (6 PM) with no outside tables available and a nice inside table we were able to have on the pre-requisite that we leave by 7:30 PM.
The menu isn't extensive--the main attraction being the beef--however, you do you have your choice of about eight different cuts of beef--rumpsteak, lean shoulder, fatty shoulder, brisket, ribs, etc. etc. There's even beef tongue and calf head on the menu. There's also the classic Wiener Schnitzel, Pike fish and a few other dishes available but they seem pointless when the specialty of the house is so appealing.
I decided on the traditional cut (rumpsteak) while Randy opted for the beef (salted ox) tongue. We were asked if we'd like anything additional in our broth--crepes, noodles or additional meat. We both opted for the crepes. The dishes are served in large copper pots--which are placed on heated metal serving platters to keep the pots warm.
Table Preparation
Classic Tafelspitz
Beef Tongue
Because it was our first time having tafelspitz, the waiter brought us a card in English that explained how to eat this classic meal. First, you spoon some beef broth into a small soup bowl--over the thinly sliced crepes. Pretty tasty soup!!
Next, there is a beef bone in the soup--inside the bone is a portion of bone marrow. You take the marrow and spread it onto the toasted brown bread, sprinkle it with salt and pepper and eat it with your fingers. So delicious.
Lastly, comes the main course. All tafelspitz dishes come with beef broth, rosti (fried potatoes) and two sauces: chive and apple horseradish. You take the meat out of the both, place it on your plate and serve it with the fried potatoes, the sauces and enjoy. This is definitely a meal fit for royalty. The beef is tender, flavourful and juicy.
The apple horseradish sauce starts off sweet but finishes with the pungent kick. And the chive sauce is a velvety combination of chives, finely crumbled hard boiled, egg, mashed potato and something similar to creme fraiche. Both sauces were also excellent with the rosti. Note my health conscious effect at vegetables by scooping whatever was in the broth onto my dish as well. At least I tried!!
We were both so full we could barely move after our meal but it was worth EVERY bite. Randy tells me that I must find a recipe to make this dish. I tell Randy, he should look for a recipe and learn how to make this dish instead. We drag ourselves back to the U-bahn station and decide to get out 3 stops before our hotel just so we can enjoy the night and walk off some of our dinner. Happy stomachs all around!
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