Traditional Viennese Boiled Beef (Tellerfleisch) in Root Vegetable Broth | Tender Boiled Beef with Potatoes

Halve the onion with its skin on and brown the cut surfaces in a pan without oil until dark – this gives the root vegetable broth a wonderful amber colour and a deep flavour. Peel and lightly crush the garlic cloves.

In a large pot, bring the beef broth to a boil together with 1 litre of water. Add the whole Tafelspitz. Bring to a boil once and carefully skim off any foam that rises with a ladle so that the soup remains wonderfully clear.

Add the browned onion halves, garlic, bay leaves, peppercorns, and 1 tsp of salt. Reduce the heat and gently simmer the meat covered with a lid (approx. 1.5 hours) until it is nearly done.