Instructions

1. 1.

   Prepare the broth base by placing the washed beef bones into a large pot with 5 liters of cold water. Bring to a boil, then reduce the heat to a gentle simmer.

   750 g Beef bones, 5 l Water

2. 2.

   Trim the roast beef of any silver skin or tendons, but leave the (if any) white fat cap intact. Gently lower the meat into the simmering water along with the bay leaves, peppercorns, and juniper berries. Let it cook just below the boiling point for 2 to 2.5 hours, regularly skimming off any foam that rises to the surface.

   2 kg Roast beef (with fat cap), 2 pc Bay leaves, 10 pc Peppercorns, 2 pc Juniper berries

3. 3.

   While the meat is simmering, halve the unpeeled onion and sear the cut surfaces in a dry pan until they are deeply charred and dark brown. Roughly dice the carrots, yellow turnips, and celeriac.

   3 pc Carrots, 3 pc Yellow turnips, 1 pc Yellow onion (unpeeled), 1 pc Celery root (small)

4. 4.

   Add the charred onion and diced vegetables to the pot about one hour before the meat is finished. Continue simmering until the beef is so tender that a fork slides in and out with almost no resistance.

5. 5.

   While the main pot is simmering, prepare the roasted potatoes. Boil the potatoes in their skins until soft, then peel them while still warm. Once cooled, grate them into coarse strips using a box grater.

   1 kg Potatoes

6. 6.

   Heat oil or lard in a large pan and add the grated potatoes. Season with salt and a pinch of nutmeg, then fry, turning occasionally, until they are golden brown and wonderfully crispy.

   1 ml Nutmeg, 1 ml Salt (to taste), 3 tbsp Canola oil

7. 7.

   For the Chive Sauce, whisk the egg yolks with salt, pepper, mustard, and lemon juice. Gradually whisk in the oil in a thin stream until a smooth mayonnaise forms. Stir in the breadcrumbs and finely chopped chives, then thin the sauce to your desired consistency using some of the hot beef broth from the main pot.

   3 pc Egg yolks, 1.5 tsp Dijon mustard, 4 tbsp Lemon juice, 15 g Chives, 1 ml Salt, 1 ml White pepper, 3.8 dl Canola oil, 150 g Breadcrumbs

8. 8.

   Create the Apple-Horseradish by mixing water, lemon juice, sugar, salt, and the jarred horseradish in a bowl. Peel and core the apples. Grate the fresh horseradish and the apples directly into the mixture and combine immediately to prevent the apples from browning.

   375 g Apples, 30 g Horseradish, jarred, 30 g Horseradish, fresh, 4 tbsp Lemon juice, 4 tbsp Water, 15 g Granulated sugar, 1 ml Salt

9. 9.

   Carefully remove the meat from the pot and strain the broth. Let the beef rest in some of the strained liquid for a few minutes before slicing it across the grain. Arrange the slices on warmed plates, pour a little hot broth over them, and sprinkle some salt and finely chopped chives over them. Serve immediately alongside the crispy potatoes, chive sauce, and apple-horseradish.

   1 ml Salt, 10 g Chives