Ingredients
- 4 to 5 pounds beef for boiling (first-cut flank, brisket or chuck)
- 1 veal knuckle or marrow bone (optional)
- 1 large carrot
- 1 stalk celery, with leaves
- 1 small knob celery root, trim off straggly roots, peel and rinse
- 1 small parsnip, scraped and cut in half lengthwise
- 1 parsley root, scraped
- 1 tablespoon salt, or as needed
Preparation
The meat should be tied with string so that it will retain its shape. Bring 3 to 4 quarts of water to boil in a kettle. Place tied meat and bone (if used) in large soup kettle or dutch oven and pour boiling water over it. There should be about 6" of water above surface of meat. If you prefer, you can start to cook meat in cold water; this will give the broth a better flavor but the meat will lose some in the process. Cover pot and simmer slowly but steadily 2 hours, skimming as necessary. Add vegetables and simmer another 2 hours, or until meat is tender and can be pierced easily with carving fork or skewer. When meat is done, taste broth and season as needed. Slice meat onto heated platter, spoon a little soup over it and slice vegetables around it.
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