Classic Viennese Tafelspitz with Apple-Horseradish Sauce
There is a particular hush that falls over a Viennese dining room when a copper pot of Tafelspitz arrives at the table — the broth still trembling, the beef glistening, the scent of root vegetables and bay leaf curling into the air. This is not a dish that shouts for attention; it whispers instead, in the way only true comfort food can. It is the dish of emperors and grandmothers alike, equally at…
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