Boiled Beef

For the boiled beef, halve the unpeeled onions, roast on the cut surfaces. Cut tubers, carrot, parsley root and celery cleaned into cubes.

Cut tomatoes into quarters. Cut garlic peeled into slices. Place boiled beef with prepared bay leaves, herbs, ingredients and peppercorns in a suitable bowl, pour in about 1 1/8 liters of water. Cover and leave to marinate in the refrigerator for 24 hours.

The following day, place the boiled beef together with the marinade in a large saucepan, pour in 1 liter of water, add 1 tablespoon of salt. Cook the boiled beef gently over a low heat for 2 1/2 to 3 hours until the meat is tender. Skim the meat from time to time. Drain the meat before cutting. Save the clear soup for the preparation of bouillon potatoes and bread horseradish.

For the bouillon potatoes, cover the carrots, celery and potatoes with the clear soup from the boiled beef, season with salt and cook for 15-20 minutes. Chop the parsley and lovage and add to the potatoes with 10 g of solid butter.

For the horseradish, reduce the boiled beef soup to a quarter. Cut the bread rolls (without crust) into small cubes. Stir as much of it into the clear soup until the mixture is creamy. Add the freshly grated horseradish and the chives cut into small rolls. Season heartily with salt, sugar and white wine vinegar.

Serve Tafelspitz with bouillon potatoes and bread horseradish.

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