Tafelspitz (Boiled Beef)

1. 1

   Fill a large pot with 5 quarts of cold water; wash marrow bones, add to water and bring to a boil.

2. 2

   Meanwhile, remove any sinew from the roast, but leave on the fat.

3. 3

   Place the roast, bay leaves, peppercorns, and juniper berries into the water and let simmer, on low heat for 2 to 2 1/2 hours, skimming fat off the surface of the water.

4. 4

   Cut the onion in half and fry, cut side down, in a dry cast iron skillet until dark brown.

5. 5

   Cut the remaining vegetables into large cubes and add them, along with the onion, to the pot; simmer until the meat is really tender, another hour.

6. 6

   Remove the meat; strain the liquid, then place the meat back in the liquid.

7. 7

   To serve: Slice the meat and arrange on a warmed platter. Pour over a little of the cooking liquid, season with salt and sprinkle with chives. Serve with crispy fried potatoes, chive sauce, and apple-horseradish sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.