{"id":3933,"date":"2026-07-22T17:07:23","date_gmt":"2026-07-22T17:07:23","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/austrijska-nacionalna-jela\/austrijski-tafelspitz\/"},"modified":"2026-07-22T17:07:23","modified_gmt":"2026-07-22T17:07:23","slug":"austrijski-tafelspitz","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/austrijska-nacionalna-jela\/austrijski-tafelspitz\/","title":{"rendered":"Austrijski Tafelspitz"},"content":{"rendered":"\n<style>\n#recipe-sr-tafelspitz{\n  --gj-bg:#F6F5F1;--gj-card:#FFFFFF;--gj-ink:#181A1B;--gj-ink-2:#5C6063;\n  --gj-amber:#B07E2B;--gj-amber-2:#8F6318;--gj-amber-soft:#F1E7D2;\n  --gj-slate:#2B3A42;--gj-slate-deep:#1F2B32;--gj-line:#E5E3DB;--gj-line-2:#D6D3C8;--gj-r:14px;\n  font-family:'Barlow',-apple-system,'Segoe UI',sans-serif;font-weight:400;color:var(--gj-ink);\n  background:var(--gj-bg);max-width:1040px;margin:0 auto;padding:52px 24px 60px;\n  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#999;-webkit-print-color-adjust:exact;print-color-adjust:exact}\n  #recipe-sr-tafelspitz .gj-rail-t,#recipe-sr-tafelspitz .gj-rail-stop b,#recipe-sr-tafelspitz .gj-close .gj-serif{color:#000}\n  #recipe-sr-tafelspitz .gj-rail-stop span,#recipe-sr-tafelspitz .gj-rail-sum,#recipe-sr-tafelspitz .gj-close p{color:#222}\n  #recipe-sr-tafelspitz .gj-rail-sum{border-top-color:#ccc}\n  #recipe-sr-tafelspitz .gj-rail-track::before{background:#999}\n  #recipe-sr-tafelspitz .gj-rail-stop::before{border-color:#666;background:#fff}\n  #recipe-sr-tafelspitz .gj-ing-note{background:#fff;border:1px solid #ccc;color:#000}\n  #recipe-sr-tafelspitz .gj-ing-group,#recipe-sr-tafelspitz .gj-steps>li,#recipe-sr-tafelspitz .gj-rail,#recipe-sr-tafelspitz .gj-close,#recipe-sr-tafelspitz .gj-nutri-row,#recipe-sr-tafelspitz .gj-fact{break-inside:avoid}\n  #recipe-sr-tafelspitz .gj-sec h2,#recipe-sr-tafelspitz .gj-stage{break-after:avoid}\n  #recipe-sr-tafelspitz .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:12px;font-size:9pt;letter-spacing:.05em;color:#666}\n}\n<\/style>\n<article id=\"recipe-sr-tafelspitz\" lang=\"sr\">\n\n  <p class=\"gj-eyebrow\">Be\u010dka kuhinja <i>\u00b7<\/i> Recept <i>\u00b7<\/i> Austrija<\/p>\n\n  <h2 class=\"gj-h1\"><b>Tafelspitz<\/b> kuvan u gove\u0111em bujonu <span class=\"gj-serif\">sa krompirom, vla\u0161cem i renom<\/span><\/h2>\n\n  <p class=\"gj-sub\">Be\u010dki Tafelspitz od tiho kuvane govedine, poslu\u017een uz korenasto povr\u0107e, zape\u010deni krompir, sos od vla\u0161ca i jabuku sa renom.<\/p>\n\n  <div class=\"gj-facts\">\n    <p class=\"gj-facts-top\">\n      <span><i>Kategorija:<\/i> <b>Glavno jelo<\/b><\/span>\n      <span class=\"gj-sep\">\/<\/span>\n      <span><i>Kuhinja:<\/i> <b>Austrijska<\/b><\/span>\n      <span class=\"gj-sep\">\/<\/span>\n      <span><i>Te\u017eina:<\/i> <b>Srednje<\/b><\/span>\n      <span class=\"gj-sep\">\/<\/span>\n      <span><i>Odmor ili hla\u0111enje:<\/i> <b>bez kuvanja<\/b><\/span>\n      <span class=\"gj-sep\">\/<\/span>\n      <span><i>Ukupno:<\/i> <b>3 h 40 min<\/b><\/span>\n    <\/p>\n    <div class=\"gj-facts-grid\">\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M3 18h18\"\/><path d=\"M4.5 18a7.5 7.5 0 0 1 15 0\"\/><path d=\"M12 6.7V5.4\"\/><circle cx=\"12\" cy=\"4.4\" r=\"1\" fill=\"currentColor\" stroke=\"none\"\/><\/svg><\/span><span class=\"gj-fact-l\">Koli\u010dina<\/span><span class=\"gj-fact-v\">6 porcija<\/span><\/div>\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><circle cx=\"12\" cy=\"13.5\" r=\"7\"\/><path d=\"M12 10v3.5l2.5 1.5\"\/><path d=\"M7 3.6 4.4 6\"\/><path d=\"M17 3.6 19.6 6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Priprema<\/span><span class=\"gj-fact-v\">40 min<\/span><\/div>\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M4 11h16\"\/><path d=\"M5.5 11v5.5A2.5 2.5 0 0 0 8 19h8a2.5 2.5 0 0 0 2.5-2.5V11\"\/><path d=\"M9.2 4.2c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M12 3.6c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M14.8 4.2c-.6.8-.6 1.7 0 2.6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Kuvanje<\/span><span class=\"gj-fact-v\">3 h<\/span><\/div>\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M12 3c1.1 3 4 4.6 4 8.2A4 4 0 0 1 8 11.2c0-1.4.5-2.4 1.3-3.2C10 9.4 11 8 12 3z\"\/><\/svg><\/span><span class=\"gj-fact-l\">Kalorije<\/span><span class=\"gj-fact-v\">\u2248 620 kcal<\/span><\/div>\n    <\/div>\n  <\/div>\n\n  <figure class=\"gj-hero\">\n    <img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Tafelspitz-2.webp\" alt=\"Kri\u0161ke Tafelspitza sa povr\u0107em, krompirom, sosom od vla\u0161ca i renom\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\">\n  <\/figure>\n  <p class=\"gj-cap\">Meso se se\u010de preko vlakana tek posle kratkog odmora u vrelom, ali ne klju\u010dalom bujonu.<\/p>\n\n  <div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>Be\u010dko kuvano meso koje po\u010dinje bistrim bujonom<\/h2><\/div>\n  <div class=\"gj-intro\">\n    <p>Tafelspitz recept po\u010dinje izborom odgovaraju\u0107eg komada govedine: kapi\u0107 sa tankim, ravnomernim slojem masno\u0107e ostaje so\u010dan tokom dugog kuvanja i mo\u017ee da se ise\u010de na uredne, \u0161iroke kri\u0161ke. U be\u010dkoj kuhinji ime ozna\u010dava i komad i gotovo jelo. Meso se kuva u aromati\u010dnoj vodi sa korenastim povr\u0107em, prazilukom, zape\u010denim lukom i biberom u zrnu, a dobijeni bujon nije sporedan proizvod. On se \u010desto poslu\u017euje kao prvi sled, dok govedina sti\u017ee kao glavno jelo sa nekoliko odvojenih priloga.<\/p>\n    <p>Za razliku od mnogih supa koje kre\u0107u iz hladne vode, ovde se meso spu\u0161ta u ve\u0107 zagrejanu te\u010dnost. Spolja\u0161nji proteini se br\u017ee ste\u017eu, pa vi\u0161e soka ostaje u komadu, dok se bujon ipak postepeno oboga\u0107uje ukusom kostiju, povr\u0107a i masno\u0107e. Voda ne sme sna\u017eno da klju\u010da. Mirna povr\u0161ina, sa povremenim mehuri\u0107em uz ivicu, \u010duva teksturu mesa i spre\u010dava da se masno\u0107a raspr\u0161i u mutnu emulziju. Pena se skida u prvoj fazi, bez me\u0161anja lonca.<\/p>\n    <p class=\"gj-pull\">Dobro skuvan Tafelspitz nije rastresit: kri\u0161ka ostaje cela, ali vilju\u0161ka prolazi kroz nju bez napora.<\/p>\n    <p>Vreme zavisi od debljine komada i starosti mesa, pa sat slu\u017ei kao okvir. Posle otprilike dva i po sata vilju\u0161ka bi trebalo da ulazi bez velikog pritiska, a vlakna da ostanu povezana. Prekuvan Tafelspitz se raspada pri se\u010denju i deluje suv, iako je dugo bio u te\u010dnosti. Nedovoljno kuvan ostaje \u017eilav. Najpouzdaniji znak je otpor pri probadanju i mogu\u0107nost da se kri\u0161ka prese\u010de vilju\u0161kom, a da se ne pretvori u konce.<\/p>\n    <p>Prilozi imaju razli\u010dite uloge. Sos od vla\u0161ca je blag i kremast, sa hlebom i mlekom kao osnovom, pa smiruje intenzitet govedine. Jabuka sa renom unosi kiselinu i o\u0161trinu. Zape\u010deni krompir daje hrskavu ivicu, dok kuvana \u0161argarepa i celer povezuju tanjir sa bujonom u kome je meso pripremljeno. Na fotografijama su ovi elementi odvojeni, \u0161to je prakti\u010dno i za ku\u0107no serviranje: svako mo\u017ee da uzme vi\u0161e rena ili sosa prema ukusu.<\/p>\n    <p>Tafelspitz je pogodan za ve\u0107i ru\u010dak zato \u0161to se ve\u0107ina posla obavlja unapred. Meso mo\u017ee da sa\u010deka u procedjenom bujonu, bez gubitka so\u010dnosti, dok se sosovi i krompir dovr\u0161avaju. Bujon se koristi i za supu sa knedlama ili rezancima, pa jedan lonac daje vi\u0161e sledova. Za uredan rezultat va\u017eno je da se meso se\u010de preko vlakana, tankim no\u017eem, tek neposredno pred izno\u0161enje na sto.<\/p>\n    <p>Izbor komada govedine menja oblik kri\u0161ke i ose\u0107aj pri jelu. Tafelspitz se naj\u010de\u0161\u0107e vezuje za trouglasti zavr\u0161etak gove\u0111eg buta sa tankim masnim pokriva\u010dem, ali u ku\u0107nim uslovima mo\u017ee da poslu\u017ei i dobro oblikovan komad donjeg buta. Masni sloj se ne skida pre kuvanja: \u0161titi povr\u0161inu i daje blag ukus bujonu. Posle kuvanja odvaja se po \u017eelji ili se ostavlja na tankim kri\u0161kama.<\/p>\n    <p>Serviranje je sastavni deo recepta, ne naknadna dekoracija. Meso se najpre kratko odmara u vrelom bujonu van jake vatre, zatim se se\u010de popreko na vlakna. Bujon se mo\u017ee poslu\u017eiti kao prvi sled, dok se govedina iznosi sa pe\u010denim krompirom, sosom od vla\u0161ca i jabukom sa renom. Svaki dodatak ima drugu funkciju: krompir upija sok, kremasti sos hladi, a ren vra\u0107a o\u0161trinu kuvanom mesu.<\/p>\n    <p>Bujon se tokom kuvanja ne ostavlja bez nadzora. Pena se skida rano, a kasnije se proverava da li povr\u0161ina samo podrhtava. Povr\u0107e se dodaje dovoljno kasno da ostane \u010ditavo za serviranje. Kada se meso izvadi, dr\u017ei se u maloj koli\u010dini vrelog bujona; na suvom bi se povr\u0161ina brzo osu\u0161ila i potamnela.<\/p>\n  <\/div>\n\n  <div class=\"gj-rail\">\n    <p class=\"gj-rail-t\">Tri sata u mirnom bujonu<\/p>\n    <div class=\"gj-rail-track\">\n      <div class=\"gj-rail-stop\"><b>0:00<\/b><span>Luk se tamno zape\u010de, voda sa kostima i povr\u0107em dovodi do blagih mehuri\u0107a.<\/span><\/div>\n      <div class=\"gj-rail-stop\"><b>0:30<\/b><span>Gove\u0111i kapi\u0107 ulazi u lonac; pena se uklanja, vatra se smanjuje.<\/span><\/div>\n      <div class=\"gj-rail-stop\"><b>2:30<\/b><span>Proverava se otpor mesa; krompir i dva hladna priloga pripremaju se odvojeno.<\/span><\/div>\n      <div class=\"gj-rail-stop\"><b>3:00<\/b><span>Meso odmara u bujonu, zatim se se\u010de preko vlakana i sla\u017ee sa prilozima.<\/span><\/div>\n    <\/div>\n    <p class=\"gj-rail-sum\"><b>Recept ukratko.<\/b> Gove\u0111i kapi\u0107 se kuva sa kostima, zape\u010denim lukom, \u0161argarepom, celerom, korenom per\u0161una, prazilukom, lovorom i biberom na veoma tihom vrenju. Posle dva i po do tri sata meso se odmara u proce\u0111enom bujonu. Za sos od vla\u0161ca natopljen hleb se me\u0161a sa kuvanim \u017eumancima, mlekom, uljem, sir\u0107etom i sve\u017eim vla\u0161cem. Jabuka se spaja sa sve\u017ee narendanim renom i limunom. Krompir se prvo skuva, zatim zape\u010de u puteru. Tafelspitz se se\u010de preko vlakana i slu\u017ei uz povr\u0107e iz bujona, krompir i oba sosa. Meso se odmara u malo bujona pre se\u010denja, a isti lonac daje bistru supu za prvi sled i osnovu za serviranje.<\/p>\n  <\/div>\n\n  <div class=\"gj-ing-wrap\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">II.<\/span><h2>Sastojci<\/h2><\/div>\n    <div class=\"gj-ing-grid\">\n      <div class=\"gj-ing-group\">\n        <h3>Za meso i bujon<\/h3>\n        <ul>\n          <li><b>1,4 kg gove\u0111eg kapi\u0107a sa masnim rubom<\/b> \u2014 <em>komad ujedna\u010dene debljine<\/em><\/li>\n          <li><b>500 g gove\u0111ih kostiju<\/b> \u2014 <em>po mogu\u0107stvu sa malo mo\u017edine<\/em><\/li>\n          <li><b>3,5 l vode<\/b> \u2014 <em>dopuniti samo ako meso ostane otkriveno<\/em><\/li>\n          <li><b>1 velika glavica crnog luka, prepolovljena<\/b> \u2014 <em>presek se tamno zape\u010de bez ulja<\/em><\/li>\n          <li><b>3 \u0161argarepe<\/b> \u2014 <em>krupno ise\u010dena<\/em><\/li>\n          <li><b>200 g korena celera<\/b> \u2014 <em>na velike komade<\/em><\/li>\n          <li><b>2 korena per\u0161una<\/b> \u2014 <em>ili jedan manji pa\u0161kanat<\/em><\/li>\n          <li><b>1 praziluk<\/b> \u2014 <em>dobro opran i prepolovljen<\/em><\/li>\n          <li><b>2 lovorova lista<\/b> \u2014 <em>za bujon<\/em><\/li>\n          <li><b>12 zrna crnog bibera<\/b> \u2014 <em>ne mleti<\/em><\/li>\n          <li><b>18 g soli<\/b> \u2014 <em>dodaje se posle prva dva sata<\/em><\/li>\n          <li><b>3 ka\u0161ike seckanog vla\u0161ca<\/b> \u2014 <em>za bujon i zavr\u0161etak<\/em><\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"gj-ing-col\">\n      <div class=\"gj-ing-group\">\n        <h3>Za krompir i sos od vla\u0161ca<\/h3>\n        <ul>\n          <li><b>900 g krompira za pe\u010denje<\/b> \u2014 <em>skuvan u ljusci i ohla\u0111en<\/em><\/li>\n          <li><b>35 g putera<\/b> \u2014 <em>za zape\u010deni krompir<\/em><\/li>\n          <li><b>120 g belog hleba bez kore<\/b> \u2014 <em>za kremasti sos<\/em><\/li>\n          <li><b>180 ml toplog mleka<\/b> \u2014 <em>za natapanje hleba<\/em><\/li>\n          <li><b>2 tvrdo kuvana \u017eumanceta<\/b> \u2014 <em>usitnjena<\/em><\/li>\n          <li><b>60 ml suncokretovog ulja<\/b> \u2014 <em>dodaje se postepeno<\/em><\/li>\n          <li><b>1 ka\u0161ika jabukovog sir\u0107eta<\/b> \u2014 <em>za blagu kiselinu<\/em><\/li>\n          <li><b>3 ka\u0161ike sitno seckanog vla\u0161ca<\/b> \u2014 <em>ume\u0161ava se na kraju<\/em><\/li>\n          <li><b>3 g soli<\/b> \u2014 <em>za sos i krompir<\/em><\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"gj-ing-group\">\n        <h3>Za jabuku sa renom<\/h3>\n        <ul>\n          <li><b>1 velika kiselkasta jabuka<\/b> \u2014 <em>sitno narendana<\/em><\/li>\n          <li><b>100 g sve\u017eeg rena<\/b> \u2014 <em>fino narendan<\/em><\/li>\n          <li><b>2 ka\u0161ike limunovog soka<\/b> \u2014 <em>spre\u010dava tamnjenje<\/em><\/li>\n          <li><b>1 ka\u0161i\u010dica \u0161e\u0107era<\/b> \u2014 <em>za ravnote\u017eu<\/em><\/li>\n          <li><b>1 g soli<\/b> \u2014 <em>za zavr\u0161no za\u010dinjavanje<\/em><\/li>\n        <\/ul>\n      <\/div>\n        <div class=\"gj-ing-note\"><b>Alergeni i zamene.<\/b> Alergeni su mleko, jaja, gluten i celer. Sos od vla\u0161ca mo\u017ee da se napravi sa bezglutenskim belim hlebom. Za varijantu bez mleka koriste se nezasla\u0111en napitak od ovsa i neutralno biljno ulje, uz ne\u0161to lak\u0161u teksturu.<\/div>\n      <\/div>\n    <\/div>\n  <\/div>\n\n  <div class=\"gj-steps-wrap\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">III.<\/span><h2>Priprema, korak po korak<\/h2><\/div>\n    <p class=\"gj-stage\">Bujon<\/p>\n    <ol class=\"gj-steps\">\n      <li><div>\n        <p class=\"gj-step-t\">Zapecite luk<\/p>\n        <p class=\"gj-step-x\">Prepolovljen luk pecite presekom nadole u suvom tiganju 5\u20136 minuta, dok ne dobije vrlo tamnu povr\u0161inu bez potpunog sagorevanja.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Pokrenite bujon<\/p>\n        <p class=\"gj-step-x\">Kosti stavite u veliki lonac sa vodom i dovedite do klju\u010danja. Skinite penu, dodajte zape\u010deni luk, \u0161argarepu, celer, koren per\u0161una, praziluk, lovor i biber.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Spustite meso<\/p>\n        <p class=\"gj-step-x\">Kapi\u0107 stavite u te\u010dnost koja blago vri. Smanjite vatru tako da se pojavljuju samo povremeni mehuri\u0107i, pa skidajte novu penu prvih 15 minuta.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Kuvajte do meko\u0107e<\/p>\n        <p class=\"gj-step-x\">Kuvajte 2,5\u20133 sata bez sna\u017enog vrenja. Posle dva sata dodajte 15 g soli. Meso je spremno kada vilju\u0161ka prolazi uz blag otpor i kri\u0161ka se lako odvaja.<\/p>\n      <\/div><\/li>\n    <\/ol>\n    <p class=\"gj-stage\">Prilozi<\/p>\n    <ol class=\"gj-steps\">\n      <li><div>\n        <p class=\"gj-step-t\">Napravite sos od vla\u0161ca<\/p>\n        <p class=\"gj-step-x\">Hleb prelijte toplim mlekom i ostavite 10 minuta. Izblendajte ga sa kuvanim \u017eumancima, uljem, sir\u0107etom i 1 g soli, zatim ru\u010dno ume\u0161ajte vla\u0161ac.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Pome\u0161ajte jabuku i ren<\/p>\n        <p class=\"gj-step-x\">Narendanu jabuku spojite sa limunovim sokom, \u0161e\u0107erom i 1 g soli, pa ume\u0161ajte ren. Dr\u017eite pokriveno u fri\u017eideru do serviranja.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Zapecite krompir<\/p>\n        <p class=\"gj-step-x\">Kuvan i ohla\u0111en krompir isecite na \u010detvrtine. Pecite ga na puteru 12\u201315 minuta na srednje jakoj vatri, dok ivice ne postanu zlatne; posolite sa 1 g soli.<\/p>\n      <\/div><\/li>\n    <\/ol>\n    <p class=\"gj-stage\">Se\u010denje i serviranje<\/p>\n    <ol class=\"gj-steps\">\n      <li><div>\n        <p class=\"gj-step-t\">Procedite bujon<\/p>\n        <p class=\"gj-step-x\">Izvadite meso, a bujon procedite. Odvojite kuvanu \u0161argarepu i celer za tanjir. Meso vratite u deo bujona i ostavite 15 minuta bez klju\u010danja.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Isecite meso<\/p>\n        <p class=\"gj-step-x\">O\u0161trim no\u017eem isecite Tafelspitz na kri\u0161ke debljine 7\u201310 mm, strogo preko vlakana. Masni rub ostavite na svakoj kri\u0161ki.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Poslu\u017eite<\/p>\n        <p class=\"gj-step-x\">Na zagrejane tanjire stavite meso i povr\u0107e, dodajte malo vrelog bujona i vla\u0161ca. Krompir, sos od vla\u0161ca i jabuku sa renom ponudite odvojeno.<\/p>\n      <\/div><\/li>\n    <\/ol>\n  <\/div>\n\n  <div class=\"gj-prose\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">IV.<\/span><h2>Serviranje, \u010duvanje i varijacije<\/h2><\/div>\n    <h3>Serviranje i slaganje ukusa<\/h3>\n    <p>Bujon mo\u017ee da se poslu\u017ei kao prvi sled sa tankim rezancima ili griz knedlama. Glavno jelo se iznosi na zagrejanoj ovalnoj tacni, sa malo te\u010dnosti ispod mesa. Sosovi se dr\u017ee u manjim \u010dinijama, a krompir se dodaje neposredno pre jela da ostane zape\u010den.<\/p>\n    <h3>\u010cuvanje i podgrevanje<\/h3>\n    <p>Tafelspitz se \u010duva potpuno prekriven proce\u0111enim bujonom do \u010detiri dana na 4 \u00b0C ili ni\u017ee. Podgreva se polako, bez klju\u010danja, dok sredina mesa ne dostigne 74 \u00b0C. Sos od vla\u0161ca tro\u0161i se u roku od dva dana, a jabuka sa renom najbolje istog dana.<\/p>\n    <h3>\u010cetiri prakti\u010dne varijacije<\/h3>\n    <p>Gove\u0111i kapi\u0107 mo\u017ee da se zameni grudima ili komadom iz buta sa masnim rubom, uz prilago\u0111eno vreme. Krompir mo\u017ee da se kuva i servira bez zape\u010denja. Sos od vla\u0161ca mo\u017ee da se razredi dodatnim bujonom. Za sna\u017eniji prilog jabuci se dodaje jo\u0161 sve\u017eeg rena neposredno pred sto.<\/p>\n    <h3>Tri napomene iz test kuhinje i oprema<\/h3>\n    <p>Meso se ne probada \u010desto, jer svaki ubod otvara put sokovima. So se dodaje kasnije da se bujon prvo razvije bez preterane slano\u0107e. Za \u010diste kri\u0161ke komad se okre\u0107e tako da su vlakna lako vidljiva, pa se se\u010de popre\u010dno. Potrebni su lonac od najmanje 7 litara, \u0161upljikava ka\u0161ika, gusta cediljka, blender i duga\u010dak no\u017e za pe\u010denje.<\/p>\n  <\/div>\n\n  <div class=\"gj-nutri\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">V.<\/span><h2>Nutritivne vrednosti po porciji<\/h2><\/div>\n    <dl class=\"gj-nutri-row\">\n      <div><dt>Kalorije<\/dt><dd>\u2248 620 kcal<\/dd><\/div>\n      <div><dt>Ugljeni hidrati<\/dt><dd>\u2248 42 g<\/dd><\/div>\n      <div><dt>Proteini<\/dt><dd>\u2248 48 g<\/dd><\/div>\n      <div><dt>Masti<\/dt><dd>\u2248 29 g<\/dd><\/div>\n      <div><dt>Vlakna<\/dt><dd>\u2248 5 g<\/dd><\/div>\n      <div><dt>Natrijum<\/dt><dd>\u2248 870 mg<\/dd><\/div>\n    <\/dl>\n    <p class=\"gj-nutri-cap\"><b>Porcija:<\/b> 1 porcija. <b>Alergeni:<\/b> Alergeni su mleko, jaja, gluten i celer. Vrednosti su pribli\u017ena procena po porciji na osnovu standardnih referentnih podataka; stvarni rezultat zavisi od brendova, obrade, upijanja i veli\u010dine porcije.<\/p>\n  <\/div>\n\n  <div class=\"gj-close\">\n    <p class=\"gj-serif\">U Tafelspitzu nema skrivanja: miran bujon i pravilno se\u010denje odlu\u010duju o celom jelu.<\/p>\n    <p>Dugo kuvanje ovde ne zna\u010di raskuvavanje. Kada se temperatura dr\u017ei pod kontrolom i meso odmori u sopstvenom bujonu, Tafelspitz ostaje so\u010dan, uredan i spreman za razli\u010dite priloge.<\/p>\n  <\/div>\n\n<\/article>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-tafelspitz\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Tafelspitz kuvan u gove\u0111em bujonu sa krompirom, vla\u0161cem i renom\",\n  \"description\": \"Tafelspitz od gove\u0111eg kapi\u0107a kuvan u aromati\u010dnom bujonu, ise\u010den preko vlakana i poslu\u017een sa povr\u0107em, krompirom, sosom od vla\u0161ca i jabukom sa renom.\",\n  \"inLanguage\": \"sr\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Tafelspitz-1.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Tafelspitz-3.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Tafelspitz-2.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\"\n  },\n  \"publisher\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\",\n    \"logo\": {\n      \"@type\": \"ImageObject\",\n      \"url\": \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2024\/11\/Logo-Travel-S-Helper.jpg\"\n    }\n  },\n  \"recipeCuisine\": \"Austrijska\",\n  \"recipeCategory\": \"Glavno jelo\",\n  \"cookingMethod\": \"Lagano kuvanje\",\n  \"keywords\": \"tiho kuvani Tafelspitz, kuvana govedina na be\u010dki na\u010din, govedina sa sosom od vla\u0161ca, jabuka sa renom, pe\u010deni krompir uz Tafelspitz\",\n  \"prepTime\": \"PT40M\",\n  \"cookTime\": \"PT3H\",\n  \"totalTime\": \"PT3H40M\",\n  \"recipeYield\": \"6 porcija\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"620 kcal\",\n    \"carbohydrateContent\": \"42 g\",\n    \"proteinContent\": \"48 g\",\n    \"fatContent\": \"29 g\",\n    \"fiberContent\": \"5 g\",\n    \"sodiumContent\": \"870 mg\",\n    \"servingSize\": \"1 porcija\"\n  },\n  \"recipeIngredient\": [\n    \"1,4 kg gove\u0111eg kapi\u0107a sa masnim rubom\",\n    \"500 g gove\u0111ih kostiju\",\n    \"3,5 l vode\",\n    \"1 velika glavica crnog luka, prepolovljena\",\n    \"3 \u0161argarepe\",\n    \"200 g korena celera\",\n    \"2 korena per\u0161una\",\n    \"1 praziluk\",\n    \"2 lovorova lista\",\n    \"12 zrna crnog bibera\",\n    \"18 g soli\",\n    \"3 ka\u0161ike seckanog vla\u0161ca\",\n    \"900 g krompira za pe\u010denje\",\n    \"35 g putera\",\n    \"120 g belog hleba bez kore\",\n    \"180 ml toplog mleka\",\n    \"2 tvrdo kuvana \u017eumanceta\",\n    \"60 ml suncokretovog ulja\",\n    \"1 ka\u0161ika jabukovog sir\u0107eta\",\n    \"3 ka\u0161ike sitno seckanog vla\u0161ca\",\n    \"3 g soli\",\n    \"1 velika kiselkasta jabuka\",\n    \"100 g sve\u017eeg rena\",\n    \"2 ka\u0161ike limunovog soka\",\n    \"1 ka\u0161i\u010dica \u0161e\u0107era\",\n    \"1 g soli\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Bujon\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Zapecite luk\",\n          \"text\": \"Prepolovljen luk pecite presekom nadole u suvom tiganju 5\u20136 minuta, dok ne dobije vrlo tamnu povr\u0161inu bez potpunog sagorevanja.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Pokrenite bujon\",\n          \"text\": \"Kosti stavite u veliki lonac sa vodom i dovedite do klju\u010danja. 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