Tafelspitz

Tafelspitz, a traditional Viennese meal, is produced by boiling veal in a spicy broth with root vegetables. It's typically served with potatoes, carrots, and a creamy apple-horseradish and chive sauce in Austria.

Since the 19th century, Tafelspitz has been a popular dish in Austria and the German state of Bavaria. It was usual practice back then to boil meat and use the leftovers to create soup. Surprisingly, the recipe and manner of preparation have not altered since then. The main ingredients are beef tri-tip, sirloin, or rump cuts.

Some chefs, however, add chicken and cow marrow bones to the mix for added taste and a clear broth. Tafelspitz is traditionally served in two dishes, with the broth as an appetizer and the beef and vegetables as the main meal.