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1
Char onion on cut side over open flame or by placing cut-side down in cast-iron skillet over high heat.
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2
Place in 16-quart stockpot with carrots, parsnip, celery root, celery, leek and beef bones.
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3
Add 8 quarts cold water.
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4
Bring to boil, and cook 10 minutes, skimming constantly.
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5
Add beef, allow to boil 5 minutes and skim.
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6
Reduce heat to simmer, and cook, skimming from time to time, 1 hour.
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7
Add 1 tablespoon sea salt, peppercorns, bay leaves and garlic.
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8
Tie herbs together, and add.
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9
Continue simmering 1 to 1 1/2 hours, until meat is very tender.
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10
While meat is cooking, mix horseradish and apple with lemon juice, and set aside.
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11
Remove meat from pot, and cover with foil.
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12
Line large sieve or colander with cheesecloth or linen napkin, and place over very large bowl.
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13
Pour in contents of pot.
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14
Do not press liquid from vegetables.
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15
Transfer strained broth to 6-quart saucepan.
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16
Set carrots, parsnip, celery root and celery stalks aside.
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17
Discard everything else.
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18
Peel and dice carrots, parsnip and celery root.
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19
Dice celery stalks.
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20
Set aside.
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21
Gently reheat broth.
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22
Add salt to taste.
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23
Serve some of the broth as a first course, with diced celery root, parsnip and celery stalks.
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24
Then serve meat.
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25
If it needs to be reheated, steam briefly over remaining broth.
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26
Slice meat 1/2-inch thick across grain.
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27
Place in soup plates, with diced carrots, moisten with hot broth, and top with apple-horseradish, sea salt and chives.
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28
Serve.
