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Thursday, April 14, 2011

Tafelspitz stands for Plachutta beef



There's nothing more Viennese than the Tafelspitz.
So it's a must to have before you leave Vienna.

It is said that already in the 16th century beef was brought over to Vienna from Hungary and so became an important part of the Austrian Cuisine.

The story goes that good old Kaiser Franz Josef's habit was to eat very hasty and quick. Courts tradition in turn did not allow anyone to eat before or after the emperor has laid back his cutlery. Therefore his entourage often left the meal terribly hungry. In consequence they went to the Sacher, to get what they needed.
Famous Anna Sacher invented a dish, which was able to boil and simmer for ages without loosing quality. This is how the story goes about the creation of Tafelspitz.
Soon also Austrias emperor loved to have his daily beef, be it a part of the tip or the rump.

Tafelspitz is served with spinach, fried egg, potatoe mash and different sauces and gravy. 


Tradition has it that you eat the hearty soup served in a copper cauldron together with the Markscheibe on toasted dark bred.
Tafelspitz at its best!

Try it at Vienna's best place .... Plachutta, where this traditional dish is served in its unique way.
The oxes and calves are all  from the farmyard grown up in the juicy meadows of Lower Austria and Styria. You will definitely taste the difference!

You can opt for 3 different places to try out:

-  At vienna's city centre
wollzeile 38, 1010 Vienna
+43 1 512 15 77
wollzeile@plachutta.at

-  Near schloss schoenbrunn
Auhofstrasse 1, 1130 Vienna
+43 1 877 70 87
hietzing@plachutta.at

-  At vienna's vineyards
Heiligenst├Ądterstrasse 179, 1190 Vienna
+43 1 370 41 25
nussdorf@plachutta.at


The yummy part is where rump and silverside join to form the bum!


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