Vienna Boiled Beef(Weiner Tafelspitz) - cooking recipe

Ingredients

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

Preparation

Heat 2 quarts water with salt.
Add beef; bring to a boil. Skim foam from surface until clear.
Partially cover pot; simmer 1 1/2 hours.
Cut leeks in 2-inch pieces, then cut in half lengthwise.
Add leeks, onion, carrots and celery to beef.
Cook until beef and vegetables are tender.
Cut beef into 1/2-inch slices.
Cut gherkins lengthwise in thin slices, leaving 1 end uncut.
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.
Garnish with parsley.
Serve with Swedish mayonnaise.