Ingredients

• 750 g beef bones
• 2 bay leaves
• 10 peppercorns
• 2 juniper berries
• 1 onion (unpeeled and halved)
• 3 carrots (coarsely chopped)

• 3 turnips (yellow, coarsely chopped)
• 1 celery (coarsely chopped)
• salt
• chives (chopped, to garnish)

Cooking guidelines

Bring 5 litres of cold water to the boil in a pot. Wash bones, place in the pot and bring to the boil.

Remove the sinew and skin from the meat but leave the fat. Add the meat as well as the bay leaves, peppercorns and juniper berries to the pot and cook on a low heat for 2-3 hours. Skim off the froth during cooking.

Halve an unpeeled onion and fry the cut side in a pan without oil until dark brown. Chop the vegetables into chunks and add to the meat with the onion. Cook for a further hour until the meat is very soft. If you poke the meat with a fork, it should be easy to press it in.

Leave the meat to stand in the soup for a while and then strain off the soup.

Cut the Tafelspitz into slices and serve on warm plates with a little soup, scattered with salt as well as chopped chives.