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1
Bring to a Simmer and Skim
30 Mins
Bare simmer, ~90–95°C (195–200°F)
Put the beef in a large pot, cover with cold water by about 5 cm, and add the salt, peppercorns and bay leaves. Bring slowly to a simmer over medium heat, skimming the grey foam off the surface as it rises. Once the surface is clear, turn the heat down until the broth barely moves — a few bubbles rising now and then, around 90–95°C (195–200°F).
The foam is dissolved protein — skim it off and the broth stays clear and golden instead of grey.
Done when: Broth is clear with only the occasional bubble breaking the surface.
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2
Add the Root Vegetables
60 Mins
Bare simmer, ~90–95°C (195–200°F)
Add the carrots, celeriac, parsnips, leek and onion to the pot and keep simmering gently. The vegetables need about an hour; the beef needs about two and a half hours in total. Do not let the pot boil — a hard boil tightens the meat and clouds the broth.
If the vegetables finish before the beef, lift them out with a slotted spoon and keep them warm in a little hot broth.
Done when: Vegetables are tender when pierced; the beef still has about 90 minutes to go.
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3
Roast the Potato Slices
30 Mins
Oven 200°C (400°F)
While the beef simmers, boil the potatoes in their skins until just tender, about 20 minutes. Drain, peel while warm, slice into thick rounds, and roast them in the butter in a hot oven until the edges are golden and crisp.
Boiling the potatoes in their skins keeps them from going watery, and roasting them while the beef rests means everything lands on the table hot.
Done when: Potato slices are golden at the edges and soft inside.
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4
Make the Two Sauces
10 Mins
No heat — room temperature
Mix the grated horseradish with the grated apple and a squeeze of lemon juice for the apple-horseradish sauce. Stir the snipped chives into the sour cream for the chive sauce. Taste both — the horseradish sauce should be fiery with a sweet edge, the chive sauce cool and mild.
Make the sauces at the last moment — grated horseradish loses its fire quickly once it meets air.
Done when: Both sauces are seasoned and ready; the horseradish sauce is hot and sharp.
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5
Rest and Slice the Beef
10 Mins
Internal temperature well above 63°C (145°F)
Lift the beef out and let it rest for 10 minutes. The meat should be so tender that a fork slides in easily, and the centre must be well past 63°C (145°F) — after two and a half hours in simmering broth it will be far hotter than that. Slice across the grain into thick slices, about 1 cm.
Slice across the grain, not with it — that is the difference between tender slices and chewy ones.
Done when: Beef is fork-tender and slices cleanly across the grain.
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6
Plate with Sauces and Broth
5 Mins
Serving — hot
Lay the beef slices on warm plates with the roasted potatoes and root vegetables. Spoon the two sauces beside the meat, never over it, and scatter with parsley. Serve a small cup of the strained clear broth alongside, or before the main plate.
Warm plates matter here — boiled beef cools fast, and a cold plate turns it grey and dull.
Done when: Plates are hot, sauces are bright, and the meat is glistening.
auto_awesome Finishing Touches & Plating
Slice the beef across the grain into thick slices, lay them on a warm plate, and spoon the sauces beside the meat, never over it — each diner takes what they want. Ladle a little clear broth over the vegetables to keep them glossy.
Austria
35m
France
Vietnam