Traditional tafelspitz with bratkartoffeln and bone marrow

• 1.5kg beef brisket or rump cap (Tafelspitz)
• 2 large beef marrow bones
• 3 carrots, sliced
• 2 leeks, sliced
• 1/2 celery root, cubed
• 1 onion, halved and charred
• 10 black peppercorns
• 2 bay leaves
• Salt to taste
• Fresh chives, chopped
• 4 large potatoes, boiled, peeled, and sliced
• 1 onion, finely diced (for potatoes)
• 30 ml butter or clarified butter

1. Place the beef and marrow bones in a large pot and cover with cold water. Bring to a boil, then skim off any foam that rises to the surface.
2. Add the charred onion, carrots, leeks, celery root, peppercorns, and bay leaves. Simmer gently over low heat for 2.5 to 3 hours until the meat is very tender.
3. While the beef is simmering, prepare the Bratkartoffeln: Heat butter in a pan, add sliced potatoes and diced onions, and fry until golden brown and crispy. Season with salt and pepper.
4. Once the meat is tender, remove it from the broth and slice it against the grain.
5. Strain the broth and season with salt. Use some of the broth to keep the sliced meat moist.
6. Arrange the sliced beef on a plate with the marrow bone and a side of the fried potatoes. Garnish with the boiled carrots and plenty of fresh chives.

Serve with a side of freshly grated horseradish, apple-horseradish sauce (Apfelkren), or a creamy chive sauce. A glass of Austrian Grüner Veltliner pairs perfectly.