Tafelspitz

Ingredients12

• beef topside or tri-tip1.5 kg
• beef marrow bones400 g
• yellow onions2
• carrots3
• celeriac300 g
• parsnips2
• leek1
• bay leaves2
• black peppercorns10
• salt2 tsp
• fresh horseradish80 g
• chives1 bunch

Method

1. Cover the beef and marrow bones with cold water in a large pot and bring slowly to a boil, skimming off all foam.
2. Halve one onion, cut side unpeeled, and char the cut faces in a dry pan until blackened.
3. Add the charred onion, one whole onion, carrots, celeriac, parsnips, leek, bay leaves, and peppercorns.
4. Simmer gently, partly covered, for about 2 to 2.5 hours until the beef is tender but still sliceable.
5. Season the broth with salt near the end of cooking.
6. Lift out the beef, slice it against the grain, and keep it warm in a little broth.
7. Strain the broth and serve the sliced beef with the cooked root vegetables, hot broth, freshly grated horseradish, and finely cut chives.