Boiled Beef, Munich Style (Tellerfleisch)

Cuisine, May 1982

5 hours — 8 Servings

Ingredients

3	pound	boneless rump roast (trimmed, tied)
2		carrots (small, pared & trimmed)
2		leeks (white & tender green part only; cleaned)
1		parsnip (pared & trimmed)
10		sprigs parsley
		salt
		freshly ground pepper
		fresh chives (minced)
		fresh horseradish (grated)
1		celeriac (medium, pared & trimmed)

Instructions

Place beef in deep 4-quart Dutch Oven; pour in cold water to cover. Heat over medium heat to boiling; skim foam from surface. Reduce heat to very low, simmer, covered, 2 hours, skimming surface occasionally.

Add carrots, leeks, parsnip, celeriac and parsley to pot; simmer until meat is tender, 1 1/2 to 2 hours.

Remove meat to carving board; cover with aluminum foil to keep warm. Transfer vegetables with small amount of cooking liquid to one side of warmed large serving platter; cover with foil. Season cooking liquid in pot with salt and pepper. Carve meat, against grain, into thin slices; arrange overlapping on platter. Spoon small amount of cooking liquid over meat; sprinkle with chives. Serve remaining cooking liquid and horseradish separately.