Viennese Tafelspitz | Tender Boiled Beef

Halve the unpeeled onion crosswise and sear the cut surfaces in a pan without oil until dark brown. This will give the broth a wonderful golden-brown color and a deep aroma later on.

Peel the carrots and celeriac and cut them into even, bite-sized pieces. Thoroughly wash the leek and cut it into wide rings.

Bring about 3 liters of water to a boil in a large pot. Add the beef rump cap, immediately reduce the heat and let the meat simmer very gently over low heat (do not boil rapidly). Regularly and carefully skim off any rising foam with a ladle.