Tafelspitz.

This is a staple in Germany and it is very good. It can be found in all restaurants and hotels. It is this country's version of the Pot au feu or the New England Boiled Dinner. This dish only uses beef and the beef is cooked in a stock containing juniper berries. It is served with a horseradish cream. I have attached a recipe.

1 piece brisket of beef (approx. 2 kg)

750 g beef bones

3 pieces carrots

3 pieces turnips/parsnips

1 piece celeriac (small)

1 piece onion

2 leaves bay

10 pieces peppercorns

2 pieces juniper berries

Salt

Chives (chopped)

Fill a large pot with about 5 liters of cold water. Wash the bones and boil in the water. Remove the sinew and skin from the beef but leave the fat on. Place the meat, bay leaves, peppercorns and juniper berries in the water and simmer just below boiling point on low heat for about 2–2 1/2 hours, regularly skimming off the fat.
Halve the unpeeled onion, and fry, without fat, preferably in old pan, on the cut surface until dark brown.
Cut the vegetables into large cubes and add with the onion to the meat. Simmer for another hour until the meat is really tender. (Test the meat with a fork to see if it’s ready: the fork should slide in easily when the meat is ready). Remove the meat, strain the soup, and put the meat back in the soup for a while.
Take note: as long as the meat is sitting in the soup, don’t add salt, otherwise it will become red and dry up.
Slice the meat, and arrange on a warmed plate. Pour over a little soup, add salt to taste, and sprinkle with chives. Serve with boiled potatoes and carrot and white turnip cut into strips and tossed in butter when they are cooked, chive sauce and apple-horseradish sauce.