Wash the meat in cold water. Bring the water to the boil in a large saucepan with salt and the peppercorns. Wash and halve the onion (without peeling) and stick the bay leaf and cloves into one half.

Add the onion halves and meat to the boiling water. During the first 20 minutes scoop the scum from the top of the pan as it forms, then boil the meat over a low heat in the open pan for 2 hours.

Trim, peel or scrape and wash the vegetables. Cut the carrots into four lengthways, then halve each quarter. Dice the celeriac and cut the white of the leek into thick rings. Add the vegetables to the pan 30 minutes before the end of the cooking time.

4.Carve the Tafelspitz into thick slices, arrange on a warm plate, spoon on a little of the stock and serve with the vegetables from the pan.

Serve with: roast potatoes, Horseradish Cream and French Beans