Vienna Boiled Beef(Weiner Tafelspitz)

• water
• 2 large carrots, cut in thin sticks
• 1 tsp. salt
• 4 celery stalks, cut in thin strips
• 3 lb. beef brisket
• 2 leeks (white part only)
• 2 gherkins
• 1 onion, cut in rings
• parsley

1. Heat 2 quarts water with salt.
2. Add beef; bring to a boil. Skim foam from surface until clear.
3. Partially cover pot; simmer 1 1/2 hours.
4. Cut leeks in 2-inch pieces, then cut in half lengthwise.
5. Add leeks, onion, carrots and celery to beef.
6. Cook until beef and vegetables are tender.
7. Cut beef into 1/2-inch slices.
8. Cut gherkins lengthwise in thin slices, leaving 1 end uncut.
9. Spread out slices like a fan; garnish beef with gherkins. Serve vegetables in a separate dish with 4 tablespoons cooking liquid spooned over the top.
10. Garnish with parsley.
11. Serve with Swedish mayonnaise.

water, carrots, salt, celery stalks, beef brisket, leeks, gherkins, onion, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1565 (may not work)