Boiled beef with classic tomato sauce and parsley potatoes

Wash the beef thoroughly, then place it in a large pot. Pour in enough cold water to cover it generously, then slowly bring to a boil. Skim off the resulting foam carefully with a slotted spoon so the broth stays nice and clear.

Add the peeled carrots, parsley root, celeriac, whole yellow onion, and garlic cloves. Season with whole black peppercorns, bay leaves, and salt. Reduce the heat to the lowest setting and simmer gently, partially covered, for about 2.5-3 hours until the beef is butter-tender.

Heat the sunflower oil in a deep frying pan or pot, then add the all-purpose flour. Stirring constantly, make a light golden, fragrant roux.