Viennese Tafelspitz

Ingredients for 4 servings:

• 1 kg beef from the hind leg (e.g. rump)
• 500 g bones
• Salt
• 2 liters of water
• 1 stalk(s) leek
• 1 carrot(s)
• ½ celery root
• 1 onion(s)
• 6 peppercorns, white

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 20 minutes

Briefly wash the meat and bones. Bring the soup bones to a boil with 2 liters of water and salt. Trim the bottom and green leaves from the leek and slice it, along with the peeled carrot and celery root. Peel the onion. Add the meat, vegetables, and peppercorns to the water and bring to a boil. Cover the pot and reduce the heat. During the first hour, skim off any foam that forms. Let the meat simmer rather than boil for 2-3 hours until it is tender. Place on a preheated platter and cut into finger-width slices. Pour over a little stock.