Tafelspitz

Tafelspitz is boiled beef in broth Viennese style.
The dish.
Tafelspitz - boiled tri-tip - is a typical Austrian dish. The beef is simmered 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. Tafelspitz is said to be the national dish of Austria.
The cut.
Tafelspitz is the name of the meat cut which is used. It is 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. The hind leg alone is parted into 16 cuts.