Tafelspitz

1. Slice the unpeeled onion in half across its middle and fry the cut surfaces in a dry pan, without fat, until fairly well browned.
2. Pour around 3 litres of water into a large saucepan. Add the root vegetables, leek, onion halves, bay leaves and peppercorns and bring to the boil. Add the washed meat and bones and let everything cook at a gentle simmer until the meat is soft, around 2½ to 3 hours depending on the cut. Top up with water as needed and skim off any foam.
3. Season well with salt, but only after a good 2 hours.
4. When the meat is soft, lift it out and keep it warm in some of the liquid. Season the remaining soup again to taste and strain it if you like. Serve it with semolina dumplings or Frittaten (sliced pancakes) and freshly chopped chives as a starter. Afterwards, slice the boiled beef on the bias and arrange it on warmed plates, or serve it in the hot soup in a decorative tureen.
5. Serve with roast potatoes, a bread and horseradish mix, green beans in a dill sauce, or creamed spinach and chive sauce. If you want to serve the root vegetables alongside, cook a fresh batch separately so they stay al dente.

Tips from the ZestyPlate Kitchen

• Char the cut faces of the onion halves in a dry pan first; this deepens both the colour and flavour of the broth.
• Keep the pot at a bare simmer rather than a rolling boil so the meat stays tender and the broth runs clear.
• Skim the foam off the surface as it rises for a clean, clear soup.
• Hold off on the salt until the meat has had a couple of hours in the pot.