Tafelspitz (German Tafelspitz, literally meaning tip (of meat) for the table) is boiled beef in broth Viennese style.
Tafelspitz - boiled tri-tip - is a typical Austrian dish. The beef is simmered along with root vegetables and spices in the broth. It is usually served with roasted slices of potato and a mix of minced apples and horseradish or sour cream mixed with horseradish. Franz Joseph I, Emperor of Austria, was a great lover of Tafelspitz. According to the 1912 official cookery textbook used in domestic science schools of the Austro-Hungarian Empire, "His Majesty's private table is never without a fine piece of boiled beef, which is one of his favorite dishes." Tafelspitz is considered to be the national dish of Austria.
Tafelspitz is the name of the meat cut which is used, usually from a young ox. The meat for Tafelspitz is well-aged pieces of beef, a cut of beef from the bottom sirloin primal cut. This cut is typically known in the United States as the tri-tip. Austrian butchers gave almost every muscle of beef a separate name.
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Classic Tafelspitz (boiled beef), www.wien.info