- 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
- 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.