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This juicy, “saftig” in German (of utmost importance here!), and lean Viennese beef cut is called Mageres Meisel (or Mäuserl) and is a typical piece of meat served as boiled beef. Here I serve it with a small ladle of soup, topped with chives, coarse sea salt, alongside a potato rösti (a latke) and, of course, horseradish (I had my beloved apple-horseradish and beet-horseradish just outside the frame).

Freud & Food/Meat/Soups & Stews

The Freuds’ Beloved Tafelspitz: Vienna’s Simmered Beef (Recipe & History)

Posted on October 10, 2017 by Nino Shaye Weiss / 19 Comments

Dive into the rich history of Tafelspitz, Freud's beloved Viennese beef. Explore the family's culinary life, their butcher, and get the authentic recipe.

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