for 4 person

Onions

1	onion
2	cloves
2	bay leaves

Vegetables

1 tbsp	oil
2	carrots, cut into slices approx. 1 cm wide
250 g	celeriac, cut into cubes
250 g	savoy cabbage, cut into strips
2	garlic cloves, cut in half
4 sprig	parsley
some	peppercorns, crushed
2	juniper berries, crushed
2 ½ litre	meat bouillon

Meat

1 kg	boiling beef

How it's done

Onions

Halve the onions with the skin still on, insert a clove and bay leaf into each of the onion halves. Toast the onions (cut side down) in a frying pan without oil.

Vegetables

Heat the oil in a wide pan. Sauté the vegetables, parsley, pepper and juniper berries. Pour in the stock, add the onions and bring to the boil. Reduce the heat, cover and simmer for approx. 30 mins. Skim off any foam using a slotted spoon.

Meat

Add the meat to the stock. Reduce the heat, cover and leave to infuse just below the boil for approx. 2 hrs. Occasionally skim off the resulting foam. Remove the onions from the stock. Remove the meat, carve the meat across the grain into thin slices, plate up with a little of the stock and the vegetables.

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