Tafelspitz - Table Point Boiled Beef and Vegetables

Ingredients

2 ½ pounds (1200g) of either fresh beef brisket, silverside or sirloin-enough water for your suitable Dutch oven pot (about 5 Qt. (700ml) Pot capacity with about 4 Qts. (560ml) Of water) + salt (about ½ tablespoon for every Qt. Of water).
3 whole cloves garlic, slightly crushed, peeled.
3 whole green (freeze dried) or white peppercorns.
2 juniper berries (you may substitute with 1 bay leaf).
3 whole medium size carrots, peeled, trimmed (about 4 oz. [110g)]).
1 small-medium onion, trimmed, unpeeled, halved (about 2 oz [55g]).
3 sprigs fresh parsley.
2 ½ pounds (1200g) of either fresh beef brisket, silverside or sirloin-enough water for your suitable Dutch oven pot (about 5 Qt. (700ml) Pot capacity with about 4 Qts. (560ml) Of water) + salt (about ½ tablespoon for every Qt. Of water).
3 whole cloves garlic, slightly crushed, peeled.
3 whole green (freeze dried) or white peppercorns.
2 juniper berries (you may substitute with 1 bay leaf).
3 whole medium size carrots, peeled, trimmed (about 4 oz. [110g)]).
1 small-medium onion, trimmed, unpeeled, halved (about 2 oz [55g]).
3 sprigs fresh parsley.