This elegant Austrian boiled-beef dish is made by simmering beef with root vegetables for an extended time, then serving it with an apple-horseradish sauce. Despite its simple cooking technique, it has a deeply flavorful broth.
Bring the water to a boil over medium heat with the charred onion, bay leaf, and peppercorns.
Add the beef to the boiling water and skim off the foam. Simmer over low heat for 2 hours with the lid slightly ajar.
Add the carrots, leek, celery root, and salt. Cook over low heat for another 20 minutes, until the meat and vegetables are tender.
Mix the grated apple and horseradish to make the sauce.
Slice the beef and serve it hot with the vegetables and broth, accompanied by the apple-horseradish sauce.
Store the broth and beef in a covered container in the refrigerator for up to 3 days. The broth can also be used as a soup base.
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