The culinary experiences and traditions of all the crown lands of the former Austro-Hungarian monarchy led to a unique way of dividing beef. According to this time-honored tradition, beef in Vienna is still divided into more parts than anywhere else in the world. A true specialty of Viennese cuisine.
Emperor Franz Joseph helped make boiled beef highly popular by declaring it his favorite dish.
The Plachutta family has made it their mission to preserve and revitalize this beef culture in their restaurant.
We know our farmers who ensure the excellent quality of the beef on their family-run farms.
Austria’s valuable cultivated landscapes and the quality of its pastures ensure the tasty flavour of the meat.
We know exactly what the cattle are fed and that quality fodder is guaranteed by Austrian pastures.
All cattle were born in Austria and are raised on small-scale farms with transparent structures.
We only source beef from naturally-raised healthy cattle.
We can trace every single animal back to its birth.
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1 onion with skin (halved)
about 2kg Tafelspitz (cap of rump)
about 3,5 litres water
10-15 black peppercorns
250g vegetables peeled (equal amounts of carrots, yellow carrots, celeriac and parsley root)
½ leek (halved and washed)
granulated buillon (as needed)
saltz
chives (chopped, to garnish)
Brown the unskinned onion halves on their cut sides without oil in a pan lined with aluminium foil until very dark brown. Wash meat briefly with lukewarm water; drain. Bring water to the boil, add meat and cook at a simmer. Keep skimming off the foam that accumulates, and add peppercorns and onion. About 25 minutes before the meat is scheduled to be done, add vegetables, leek and, if desired, granulated bouillon.
Remove cooked meat from the broth, cut into finger-thick slices, place on patter and sprinkle with salt and chives. Strain broth and season to taste with salt.
Cooking time: about 3-3,5 hours
