3 hrs 30 mins
This may be considered the national dish of Austria. This particular version comes from "The New Sacher Cookbook."
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Units: US | Metric
- 1Fill a large pot with 5 quarts of cold water; wash marrow bones, add to water and bring to a boil.
- 2Meanwhile, remove any sinew from the roast, but leave on the fat.
- 3Place the roast, bay leaves, peppercorns, and juniper berries into the water and let simmer, on low heat for 2 to 2 1/2 hours, skimming fat off the surface of the water.
- 4Cut the onion in half and fry, cut side down, in a dry cast iron skillet until dark brown.
- 5Cut the remaining vegetables into large cubes and add them, along with the onion, to the pot; simmer until the meat is really tender, another hour.
- 6Remove the meat; strain the liquid, then place the meat back in the liquid.
- 7To serve: Slice the meat and arrange on a warmed platter. Pour over a little of the cooking liquid, season with salt and sprinkle with chives. Serve with crispy fried potatoes, chive sauce, and apple-horseradish sauce.
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Nutritional Facts for Tafelspitz (Boiled Beef)
Serving Size: 1 (110 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 37.4
- Calories from Fat 1
- Total Fat 0.1 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 62.6 mg
- Total Carbohydrate 8.6 g
- Dietary Fiber 2.3 g
- Sugars 4.5 g
- Protein 1.0 g
The following items or measurements are not included:
beef round rump roast
beef bones with marrow