Prep 30 mins
Cook 3 hrs
This may be considered the national dish of Austria. This particular version comes from "The New Sacher Cookbook."
- 4 1⁄2 lbs beef round rump roast
- 2 lbs beef bones with marrow
- 3 carrots
- 3 turnips or 3 parsnips
- 1 celeriac
- 1 onion
- 2 bay leaves
- 10 black peppercorns
- 2 juniper berries
- chives, chopped
- Fill a large pot with 5 quarts of cold water; wash marrow bones, add to water and bring to a boil.
- Meanwhile, remove any sinew from the roast, but leave on the fat.
- Place 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.
- Cut the onion in half and fry, cut side down, in a dry cast iron skillet until dark brown.
- Cut 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.
- Remove the meat; strain the liquid, then place the meat back in the liquid.
- To 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.