Viennese Tafelspitz with Marrow Toast and Chive Sauce

Method

1. Put the bones in a 24 cm pot, cover with cold water, bring to the boil over high heat and boil for 3 min. Lift them out, rinse under running water and rinse the pot.

   Add in this stepBeef marrow bones and soup bones 400 g

   high heat

2. Halve the onion without peeling it and char it cut side down in a dry pan over medium-high heat for 5 min, until black.

   Add in this stepOnions, unpeeled 1

   medium-high heat

3. Put the bones, water, peppercorns, lightly crushed juniper and bay leaves in the pot, bring to the boil over high heat and add the beef, fat side up. Lower to low heat and hold it at 90 to 95 °C on a thermometer (just the odd small bubble) for 1 h 40 min. Skim carefully for the first 20 minutes, and after 60 minutes lift out just the marrow bones and keep them warm in a little broth; any longer and the marrow melts away.

   Add in this stepWater 2 LBlack peppercorns 1 tspJuniper berries 3Bay leaves 2Tafelspitz (beef rump cap) with its fat layer 500 g

   high heat→low heat

4. Cut the carrot, parsley root, celeriac and leek into large pieces and add them with the charred onion and the salt. Cook over low heat for 1 h more. The beef is ready when a skewer goes in and out with almost no resistance.

   Add in this stepCarrots 1Parsley roots or parsnips 1Celeriac 100 gLeeks ½Coarse sea salt 1½ tsp

   low heat

5. Make the chive sauce: lower the eggs into boiling water and cook over medium heat for 10 min, cool them in cold water and take out the yolks. Soak the bread in the milk, squeeze it lightly and mash it smooth with the yolks, mustard, vinegar and salt. Whisk in the oil a few drops at a time until thick like mayonnaise, then fold in the chives.

   Add in this stepEggs 1White bread, crusts removed 25 gMilk 35 mlDijon mustard 1 tspWhite wine vinegar 1 tspSunflower oil (for the sauce) 3 tbspSalt (for the sauce) 1 pinchChives, finely snipped 3 tbsp

   medium heat

6. Peel and finely grate the apple, mix it at once with the lemon juice, then grate in the horseradish to make the Apfelkren.

   Add in this stepTart apples 1Lemon juice 2 tspFresh horseradish, finely grated 20 g

7. Toast the rye bread in a dry pan over medium-high heat for 2 min until crisp. Scoop the marrow out of the bones with a small spoon, spread it on the toast and sprinkle with flaky salt.

   Add in this stepRye bread slices 2Flaky sea salt 1 pinch

   medium-high heat

8. Lift out the beef and slice it against the grain 5 mm thick. Strain the broth through a sieve lined with muslin until clear and taste it. Serve the broth first in warm bowls, then the beef moistened with a ladle of broth, with the marrow toast, chive sauce and Apfelkren alongside.