The best boiled beef dinner I've had was with my friend Olga in Vienna at Plachutta. Plachutta is to tafelspitz what Smith & Wollensky is to steak. The photo is from Plachutta's website; the recipe is mine.
2 quarts water2 large carrots, cut into thin slices
1 teaspoon salt
2 celery stalks, cut into thin slices
3 lbs beef brisket or shoulder
2 leeks, white part only, thinly sliced
1 or 2 marrow bones
1 onion - cut into rings
1 tablespoon peppercorns
1 bay leaf
Heat the water with salt. Add beef and marrow bones and bring to a boil. While the water is boiling, skim the foam from surface until it no longer appears and the surface is clear [this part is admittedly tedious but important]. Partially cover pot and simmer 1-1/2 hours.
Add the sliced leeks, onion, carrots, celery, bay leaf, peppersorns, and parsnip to the beef. Continue cooking until the beef and vegetables are tender.
Serve with horseradish or a horseradish sauce.
As a variation, subsitute chicken for the beef.