Tafelspitz

Method

1. 01

   Heat a dry heavy pot over medium-high heat. Place the onion halves cut-side down and cook for 5 minutes, until the surfaces are deeply browned.

2. 02

   Add the measured water, brisket, parsley, bay leaves and black peppercorns. Bring just to a simmer, skimming the foam from the surface. Reduce to low heat and partially cover.

3. 03

   Simmer gently for 150 minutes, turning the meat once and adding hot water as needed to keep it submerged. The surface should barely tremble, not boil vigorously.

4. 04

   Add the carrots, celeriac, parsnips, leek and salt. Simmer for 30 minutes, until the vegetables are tender and a fork slides easily into the beef; the meat will be well above 145°F. If it is still firm, remove the vegetables and continue simmering until tender.

5. 05

   Rest the beef in a little broth for 5 minutes. Remove the bay leaves, parsley stems and peppercorns from the pot. Slice the beef across the grain and serve in warmed bowls with the vegetables and broth.