|Beef||2 Pound (1 Kilogram Of Rolled Rump Or Sirloin)|
|Carrots||2 , sliced|
|Celery stick||2 , cut into short lengths|
|Onion||1 Medium, peeled and quartered|
|Parsnip||1 Small, peeled and cut into rounds|
|Tomatoes||4 , halved|
|Water||3 Pint (1.8 Liter /7.5 Cups)|
|Chopped chives||1 (Fresh)|
Put all vegetables into a large pot, add water, salt, and bring to the boil.
Add beef, and bring to boil again.
Cover, and simmer very slowly for 3 hr., or until meat is tender.
Remove meat from pot, and carve into medium-thick slices.
Arrange on a warmed serving platter, and sprinkle with chives, surrounded by the cooked vegetables.
Strain stock, skim off fat, and serve first, as a soup, with Leberknodel, or other dumpling.
Tafelspitz can be served hot, with horseradish sauce, sauted potatoes, and boiled cabbage, or cold, with chive sauce or creamed apple sauce, cabbage salad, and pickles.