Tafelspitz

Method

Place the beef in a large pot and cover with beef stock and water, bringing to a boil before skimming off any scum. Cut the onion in half and char the cut sides in a dry pan, then add to the pot along with carrots, parsnip, celery root, leek, salt, peppercorns, bay leaves and thyme. Simmer gently for 2.5 to 3 hours until the beef is tender, skimming occasionally. Remove the beef and keep warm, then strain the broth through a fine sieve. Make a beurre manié by mixing softened butter with flour, then whisk into the hot broth to thicken slightly. Slice the beef against the grain and serve with the broth, boiled vegetables, horseradish sauce and apple and horseradish sauce on the side.