Tafelspitz

Method

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

   Add in this stepBeef soup bones 300 g

   high heat

2. Halve the onion without peeling it and put it cut side down in a dry pan over medium-high heat for 5 min, until almost black. It gives the broth a golden colour and a roasted aroma.

   Add in this stepOnions, unpeeled 1

   medium-high heat

3. Put the bones, the measured water, the peppercorns and bay leaves in the pot and bring to the boil over high heat. Add the beef, fat side up, lower to low heat and keep the surface barely trembling. Skim off the foam often during the first 20 minutes and cook uncovered for 1 h 40 min. A rolling boil makes the broth cloudy and the meat tough.

   Add in this stepWater 1.8 LBlack peppercorns 1 tspBay leaves 2Beef rump cap (Tafelspitz cut), with its fat layer 500 g

   high heat→low heat

4. Cut the carrot, parsnip and celeriac into large chunks and the leek into long pieces, and add them with the charred onion and the salt. Cook over low heat for 1 h more. The beef is done when a fork slides in easily and the fibres begin to separate.

   Add in this stepCarrots 1Parsnips or parsley roots 1Celeriac 80 gLeeks ½Salt 1½ tsp

   low heat

5. While the beef cooks, put the unpeeled potatoes in a 18 cm pot with cold water to cover, bring to the boil over high heat, lower to medium heat and cook for 20 min. Peel while hot.

   Add in this stepWaxy potatoes 400 g

   high heat→medium heat

6. Make the apple horseradish (Apfelkren): peel and finely grate the apple, mix it straight away with the lemon juice so it doesn't brown, then grate in the horseradish and stir. Grate horseradish near an open window; it stings the eyes.

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

7. Lift out the beef and slice it against the grain 5 mm thick, keeping the fat edge on. Strain the broth and taste it. Serve the broth first in bowls with half the chives, then the beef moistened with a little broth, the potatoes tossed in the butter and the rest of the chives, and the Apfelkren.

   Add in this stepChives, finely snipped 2 tbspButter 15 g