Plate of Beef with Soup Vegetables

Ingredients

• 1 kg Tafelspitz
• 1 tsp salt
• 2 tsp black peppercorns
• 1 bay leaf
• 2 carrots
• 250 g celery root
• 2 onions
• 1 stalk leeks
• 2 sprigs parsley
• 600 g waxy potatoes

Instructions

1. 1.

   Place the meat in a large pot and cover with about 3 l water. Add salt, pepper, and bay leaf; slowly heat, bring to a boil, then simmer gently for about 3 hours, skimming off foam as it forms.

2. 2.

   Wash, peel, and dice or slice the carrots, celery root, and onions. Clean the leeks, halve lengthwise, wash, and cut diagonally into strips. Rinse and dry shake the parsley. Peel and cube the potatoes; after roughly 2.5 hours of cooking, add them with the remaining vegetables and parsley to the broth.

3. 3.

   Finally remove the meat from the broth, slice it, and serve on top of the vegetables with a splash of broth.