Beef brisket

Ingredients for 4 servings:

• 5 liters of water, cold
• 2 pieces of beef (boiled beef, approx. 600 grams each)
• 3 bones with marrow
• 2 leeks, halved, cut into 5 cm long pieces
• 6 carrots, peeled and cut into 3 cm long pieces
• 4 large onions, peeled and halved
• ½ celeriac, peeled, cut into 2 x 2 cm cubes.
• 6 cloves garlic, peeled and halved
• some salt
• some pepper, from the mill
• some nutmeg, ground

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 30 minutes

Soup meat

Heat a non-stick pan without fat and carefully and slowly blacken the onions (this gives the broth a beautiful color). Pour cold water into a pot, add the vegetables and bones, including the onions. Season with salt and pepper. Slowly bring the water to a boil, but do not let it boil. When the water is hot, add the boiled beef and let it simmer for about 5 to 6 hours, adding a little water now and then if necessary. Finally, season with salt, pepper, and nutmeg. The broth can be used as broth. Remove the boiled beef from the soup, slice thinly, and serve with boiled potatoes, leeks, or creamed spinach. Fresh horseradish or mayonnaise also goes well with it.