A classic from the region (Bavaria, Austria) with many names - although the english translation "boiled meat" doesn't do this tender, fork perfect meat no justice. This time Styrian stylee. The classic Tafelspitz or the Bavarian Tellerfleisch (Plate meat) is less spicy (although I use the term spicy loosely here - no spice at all) and features only beef. This one is beef and pork, simmered for a long time in a fragrant broth with root veggies (Wurzeln) and served with fresh shaved NUCLEAR horseradish.