Tafelspitz with oven-roasted potatoes, carrots and sour cream dill sauce

Halve an unpeeled onion widthwise and fry the cut surfaces without fat until fairly well browned.

Put 3,000 ml water in a pot with carrots, sweet potato, baby potatoes, bay leaf, peppercorns and the browned onion; bring to a boil.

Add the beef and the marrow bones, turn the heat down and keep at a gentle simmer for two to three hours (about two hours here).

Cut up potatoes, cover with vegetable oil, add salt, pepper, thyme and rosemary, mix and spread on an oiled baking dish; bake 20 minutes.

Mix the sour cream, chopped dill, sugar, salt and pepper for the sauce; add lemon juice to taste.

Flip the potatoes and return to the oven for another 10 minutes.

Boil sliced carrots briefly in boiling water and drain in a sieve.

After two hours, and only then, salt the broth well.

Roast the potatoes about another eight minutes until crispy and golden brown.

Lift out the beef; strain the broth and skim the fat to keep for another use.