Gekochtes Rindfleisch

Ingredients

 * 4 to 5 pounds beef for boiling(first-cut flanken, 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

Directions

 * 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
 * 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.