Old Viennese Beef Eingemachtes | Tenderly simmered in a delicate roux

Cut the beef into bite-sized cubes. Peel and halve the onion. In a spacious braising pot, bring the beef stock to a boil, add the meat, onion halves, dried bay leaves, and whole peppercorns, and season with 1 tsp fine salt. Cover and simmer gently over low heat for about 75 to 90 minutes until the beef is wonderfully tender. Skim off any rising foam occasionally with a ladle.

Meanwhile, peel the carrots and celeriac and cut them into uniform, bite-sized cubes or thin slices. If you would like to keep the dish warm or let it rest in the oven, preheat the oven now to 80 °C top/bottom heat.

About 15 minutes before the end of the meat's cooking time, add the carrot and celeriac cubes to the meat in the simmering stock and cook until tender-crisp. Then lift out the meat and vegetables with a slotted spoon and keep warm (e.g. in the preheated oven). Remove the onion halves and bay leaves. Measure out the remaining beef broth – you will need about 400 to 500 ml of clear broth.