Viennese butchery is more precise than British. Still, the British cut, topside, is a near analogue of that served at Plachutta, a restaurant that has been around forever. Each serving should be a slice of topside about 3–4cm thick.
Brown halved unskinned onions without oil. Add the meat and stock. Simmer it for 120 minutes. Skim now and again. Add carrots, celeriac, leeks, peppercorns. Make a sauce by combining grated horseradish and cream. Usually accompanied by bratkartoffeln and apple sauce – iffy, censored.