Old Viennese Kavalierspitz | Tenderly Simmered in Root Vegetable Broth

Cut the unpeeled onion in half crosswise and sear the cut surfaces in a dry pan without fat until dark brown, giving the broth a wonderful amber colour and a fine roasted aroma.

In a large pot, bring about 2.5 litres of water to a boil with bay leaves, lightly crushed juniper berries, peppercorns, and 1 tsp salt. Add the beef Kavalierspitz, reduce the heat, and let the meat simmer gently just below the boiling point for about 2 to 2.5 hours. Skim off any rising foam occasionally with a slotted spoon.

Peel the carrots and celeriac and cut into bite-sized pieces. Thoroughly wash the leek and slice into rings. Add all the root vegetables along with the browned onion halves to the meat in the pot for the last 45 minutes of cooking time and let them simmer until tender.