Boiled beef with root vegetables

Serves 4

Ingredients:
• 32oz (1kg) beef suitable for boiling, e.g. brisket or rump
• 1 bunch soup vegetables (carrots, leeks, Hamburg parsley (parsley root), celeriac)
• 80fl oz (2 and 1/2 liters) water
• Salt as desired
• 5 crushed black peppercorns
• 3 parsley stalks
• 1 onion, unpeeled
• 1 onion, peeled and studded with 1 bay leaf and 2 cloves

In addition Ingredients:
• 3 and 1/2oz (100g) carrots
• 3 and 1/2oz (100g) leeks
• 2 and 1/2oz (80g) celeriac
• 1 and 1/2oz (50g) Hamburg parsley
• 3 and 1/2oz (100g) onions, Cut into rings
• 1oz (30g) butter
• Salt as desired
• 1/2tsp (2 and 1/2ml) paprika, sweet
• 1-2tbsp (15-30ml) white wine vinegar
• 1tbsp (15ml) chopped parsley
• 1/2oz (20g) freshly grated horseradish

Preparation:
1. Prepare the soup vegetables and chop roughly. Halve the unpeeled onions and brown on the hotplate, cut side down, until both halves are dark brown. Remove the peel.

2. Put 80fl oz (2 and 1/2liters) water into a pan with 1tsp (5ml) salt and bring to a boil. Add the meat, peppercorns, parsley stalks, studded onions, browned onion and the soup vegetables, cover with a lid and simmer over a low heat for 1 and 1/2 hours, skimming off the scum from time to time.

3. Cut the carrots, leeks, Hamburg parsley and celeriac into julienne sticks.

4. When the meat is cooked, take it out of the broth, and keep warm in a little of the strained broth. Cook the vegetables in the rest of the strained broth until 'al dente'.

5. Heat the butter in a frying pan. Add the onion rings and saute until soft. Season lightly with salt, paprika and deglaze with vinegar. Slice the meat and serve on a platter with the julienne vegetables, the horseradish and the onions. Add a little of the broth and sprinkle with parsley.

This Main Course recipe was published in 'Continental Cuisine - p36'.