1. Halve the onion with its skin on and char the cut sides black in a dry pan - this gives the broth a lovely colour.
2. Bring the water to the boil, add the beef, charred onion, bay leaves and peppercorns and simmer very gently for about 2.5-3 hours, skimming off the foam.
3. In the last hour, add the peeled carrots, parsley root, celeriac and leek, and season with salt.
4. For the apple horseradish, grate the apples, mix immediately with the lemon juice, then with the freshly grated horseradish and the sugar.
5. For the sauce, soak the crustless roll in the milk, squeeze it out, stir until smooth with the 2 pasteurised egg yolks suitable for raw use and mustard, then work in the oil drop by drop and season with vinegar, salt, pepper and chopped chives. Keep covered in a fridge at no more than 4 °C until serving.
6. Slice the beef across the grain into finger-thick slices, spoon over a little broth and serve with the vegetables, apple horseradish, chive sauce and fried potatoes; serve the broth separately as a starter.
Tip: The water should never boil hard - gentle simmering makes the meat tender and the broth crystal clear.
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