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Ingredients
Boiled Beef with Root Vegetables
Add soup bones to a pot, cover with water and bring to a boil. Pour bones into a colander and rinse thoroughly. Place soup bones in a large pot, fill up with 3 liters (approximately 12 1/2 cups) of water, add 1 teaspoon of salt and bring to a boil again. Rinse meat and add to pot, reduce heat and let boil for 30 minutes, repeatedly skimming off foam.
Coarsely chop root vegetables and leek. Peel and halve onion and cook in a hot frying pan. After skimming pot with meat, add vegetables and peppercorns add simmer uncovered for 2 hours.
Meat is done when easily separated with a fork. Rinse chives and cut into rolls. Remove meat from the broth and cut against grain into finger-thick slices. Pour broth through a sieve and reserve. Arrange meat on a serving dish, sprinkle with a little broth and top with chives. Peel and grate horseradish and serve with meat and vegetables.