1. 1

   Step 1

   Halve the onion (with skin) and sear the cut surfaces in a pan without fat until dark brown.

2. 2

   Step 2

   Wash the soup vegetables and cut them into coarse pieces.

3. 3

   Step 3

   Bring 5 l of water to a boil in a large pot.

4. 4

   Step 4

   Add the 2 kg of Tafelspitz and 1 kg of beef bones to the boiling water.

5. 5

   Step 5

   Thoroughly skim off the rising foam with a skimmer.

6. 6

   Step 6

   Add the roasted onion halves, the soup vegetables, 1 tbsp of peppercorns, and 5 bay leaves.

7. 7

   Step 7

   Simmer everything gently over low heat for 180 minutes; do not let it boil vigorously.

   Timer 180 min
8. 8

   Step 8

   Remove the Tafelspitz from the broth and let it rest briefly.

9. 9

   Step 9

   Strain the broth through a fine sieve and season to taste with 1 tsp of salt, 1 pinch of pepper, and 1 dash of nutmeg.

10. 10

    Step 10

    Slice the meat against the grain.

11. 11

    Step 11

    Briefly let the meat slices steep in the hot broth and serve.

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