Tyrolean Beef Soup Pot with Kaspressknödel

Cut the unpeeled onion in half and sear the cut surfaces in a large pot without fat until dark. Pour in approx. 2 liters of cold water. Add the whole Tafelspitz, bring to a boil, and carefully skim off any rising foam. Add the bay leaves, peppercorns, and 1 tsp of fine salt. Cover and let simmer gently over low heat for about 1.5 hours.

Peel the carrots and celeriac and cut them into bite-sized slices or pieces. Wash the leek thoroughly and slice into rings. After 1.5 hours of cooking time, add all the vegetables to the pot with the beef and let simmer gently for another 30 minutes until the meat and root vegetables are wonderfully tender.

Meanwhile, place the bread cubes in a bowl. Coarsely grate the mountain cheese or cut it into small cubes and add it to the bread cubes. Warm the milk to lukewarm and pour it over the bread mixture together with the beaten eggs and a pinch of salt. Mix everything gently and let rest for 10 minutes. Shape the mixture into flat patties.