Tafelspitz

Without peeling it, cut the onion in half and place it cut-side down in a dry skillet. Sear until very dark, almost charred — this will give the broth its characteristic colour.

Bring water to a boil in a large pot, then add the beef bones, the beef in one piece, the charred onion and the black peppercorns. Simmer over very low heat so the liquid barely bubbles, skimming off the foam constantly.

After 2 hours of cooking, season the broth with salt. Cook the meat for a total of 2.5–3 hours, until it is tender when pierced with a knife.

1 hour before the end of cooking, add the carrots, celery root, parsley root, leek and bay leaf. Top up with hot water as needed to keep the meat submerged.

For the garnish, peel the potatoes and boil them in salted water until almost done, about 15 minutes, then drain and pat dry. Transfer the potatoes to a baking sheet, drizzle with oil and roast at 220 °C for 20–25 minutes until golden and crisp.

Remove the cooked meat from the pot and keep it warm in a few ladlefuls of the hot broth. Strain the broth itself and adjust the seasoning with salt if needed.

Slice the Tafelspitz across the grain into pieces about 1 cm thick. Arrange on warmed plates, ladle over a little broth and sprinkle with chives.

Serve immediately with the roasted potatoes and grated horseradish.