Tafelspitz

Ingredients for 6 servings:

• 1 ½ kg beef (Kavalierspitz)
• 750 g beef bones
• 200 g vegetables (carrots, yellow beets, celeriac)
• ½ stalk(s) leek
• 2 onions
• 1 pinch of salt
• 5 peppercorns
• 1 pinch(s) lovage
• 1 pinch(s) of chives

Instructions

Working time approx. 3 hours 20 minutes; Total time approx. 3 hours 20 minutes

Bring about 3 liters of water to a boil, rinse the beef and bones with warm water and add them to the boiling water, add 5 peppercorns, reduce the heat and simmer the meat gently, removing any foam that rises with a slotted spoon. Trim and wash the leeks, trim and peel the root vegetables, cut the unpeeled onions into 1 cm thick slices and fry them until very lightly browned (almost black) in a little oil. After about 1 hour of cooking, add the root vegetables, leeks and onions and a little lovage. When the meat is tender (after a total of about 2 hours of cooking time), remove the vegetables and meat from the soup and cut into finger-thick slices. Season the soup and pour through a sieve or fine cloth. Serve the meat and vegetables with the soup and sprinkle with chives to serve. Classic side dishes include roasted potatoes, apple horseradish, chive sauce, breaded horseradish, and creamed spinach.