Viennese Boiled Beef

Preparation for the boiled beef

1. Put about 5 liters of cold water in a large saucepan. Wash the bones, add them and bring to the boil. Remove sinews and skins from boiled beef, leaving the fat layer in place. Add the meat with bay leaves, peppercorns and juniper berries and simmer for 2-2 1/2 hours over low heat, just below the boiling point. Meanwhile, repeatedly skim off the foam.
2. Halve the unpeeled onion and roast the cut surfaces dark brown in an (old) pan without fat. Cut the vegetables into large cubes and add them together with the onions. Cook for about an hour until the meat is really soft. (If you poke the meat with a fork, the fork should be easy to press into the meat.) Lift out the meat, strain the soup and let the meat rest a little longer in the soup.
3. Cut the boiled beef into slices, arrange on preheated plates, pour in some soup and sprinkle with salt and chives.

Preparation for roasted potatoes

1. Cook the potatoes until soft, peel them while still warm and slice them into fine strips with a grater. Heat oil or lard in a pan. Add the grated potatoes, season with salt and fry until golden brown and crispy, turning repeatedly. Pat dry with kitchen paper before serving.

Preparation for the horseradish sauce

1. Scrape off the outside of the horseradish stick and wash in vinegar water to prevent it from discolouring. Rub immediately and drizzle with lemon juice or vinegar to prevent further discoloration.
2. Work the flour into the heated fat, stirring constantly, simmering until light yellow. Deglaze with the stock and the milk and bring to the boil once. Stir in the horseradish – depending on the degree of spiciness you want. Season to taste with salt and lemon juice.