Bouillon potatoes with beef brisket

Ingredients for 4 servings:

• 300 g marrow bones
• 500 g soup meat
• some salt
• 1 onion(s)
• 1 bay leaf
• some carnations
• 8 peppercorns
• 1 bunch of soup vegetables
• 750 g beef brisket
• 1 kg potatoes
• some pepper
• 1 pinch of marjoram
• 1 bunch parsley, chopped
• ½ stalk(s) horseradish

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours 10 minutes

Rinse the bones and meat under cold water. Then place in a large pot with 2 1/2 liters of cold water. Bring the water to a vigorous boil, skimming off any foam that forms. Reduce the heat. Season with salt (sparingly!), the whole, unpeeled onion (the skin adds a nice color), studded with the bay leaf and clove, and the peppercorns. Let the broth simmer gently over very low heat for at least 2 hours. The water should never boil vigorously, as this will make the broth cloudy! Trim the vegetables and add them to the soup, whole or in large pieces, about 45 minutes before the end of the cooking time. Remove the meat when it is quite tender. Pour the broth through a sieve into a pot. Return the meat to the broth and let it cool if you are not using it immediately. Reserve the vegetables separately if they are not overcooked. It can be used as an ingredient in broth or for bouillon potatoes. It is recommended to prepare the broth the day before. The solidified fat can then be easily skimmed from the surface, allowing the fat content to be adjusted as desired. Peel and wash the potatoes, cut into cubes or thick slices, place in a separate pot of cold water, bring to a boil once, drain the water, and immediately replace with hot broth. Do not completely cover the potatoes with broth and simmer for 25 to 30 minutes until tender. Finally, cut the carrot and celery from the soup vegetables from the broth into small cubes and add to the potatoes. Season with salt, pepper, and marjoram. Sprinkle generously with chopped parsley before serving. Cut the beef brisket into slices and serve with the potatoes along with coarsely grated horseradish. In Berlin, pickled gherkins or homemade mustard gherkins, beetroot or pumpkin compote, and mustard are also provided.