Wash meat and bones in cold water. Bring the 5 litres of
water to boil in a large pot, put brisket, bones, peppercorns in, simmer
on low heat, you must expect 3-4 hours cooking time. Skim occasionally.
Halve onions and fry the cut areas in a pan until the become dark brown.
Wash celery, yellow carrots, carrots and parsley root and leek, peel and
cut into pieces. Add the celery. yellow carrots, carrots and parsley
root, leek, lovage and onions 1 hour before finishing and leave to
simmer on low heat. Remove cooked, tender meat from the pot, season soup
with salt and pepper, strain through a sieve. Cut the beef into
finger-thick slices across the grain, pour soup over it and sprinkle
with sea salt and chives. Fried potatoes, apple-horseradish and chive
sauce are traditionally served with this dish, but dill string beans,
cream spinach, romaine lettuce with peas and pumpkin are also very
Tipp: You can also prepare the following pieces of beef in the same
manner: Centre cut rump, tail of rump, lean or fat chuck tenderloin,
tender cuts from the shoulder or loin.