Old Viennese Beef Shoulder with Semmelkren | Tender Boiled Beef

Cut the unpeeled onion in half crosswise and sear it vigorously, cut sides down, in a hot pan without fat until dark brown. This provides the distinctive golden-brown colour and depth of traditional Viennese beef broth.

Prepare the root vegetables: peel the carrots and celeriac and cut them into uniform pieces. Wash the leek thoroughly and slice into wide rings.

Bring about 3 litres of water to a boil in a large pot. Add the beef shoulder, immediately reduce the heat, and let the meat simmer very gently over low heat (do not allow it to boil rapidly). Regularly and thoroughly skim off the foam rising to the surface with a ladle.