Tafelspitz

Ingredients

• 1.5kg beef rump cap (Tafelspitz)
• 2 onions, halved and charred cut-side down
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 1 parsnip, roughly chopped
• 1 leek, roughly chopped
• 4 garlic cloves
• 1 tbsp black peppercorns
• 4 bay leaves
• 1 tbsp salt
• 2.5L cold water

Method

1. Place the beef in a large pot, cover with cold water, bring slowly to a simmer. Skim off any grey foam during the first 15 minutes.
2. Add charred onion halves, vegetables, garlic, peppercorns, bay leaves, and salt. The charred onion gives the broth its deep amber colour.
3. Partially cover and simmer gently for 2.5 to 3 hours until beef is completely tender. Do not boil hard.
4. Remove beef and rest for 10 minutes. Strain broth through a fine sieve. Skim fat.
5. Serve beef sliced thickly across the grain in shallow bowls with hot broth. Accompany with freshly grated horseradish, apple-horseradish sauce, rösti, and spinach with garlic.