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Boiled beef rump

Ingredients (for 6 servings):  


  • 1 beef rump (approx. 2 kg, with a little fat)
  • 750 g beef bones
  • 3 carrots
  • 3 beets
  • 1 small celery
  • 1 leek (daun bawang)
  • 1 onion (bawang bombay)
  • 2 bay leaves
  • 10 peppercorns
  • salt
  • chopped chives (for decoration)
  • ready made horseradish sauce
  • mayonnaise


  • 1 kg of potatoes
  • vegetable oil (sunflower or corn oil)


Fill a large pot with 5 litres of cold water. Wash the beef bones and boil them in the water. Remove sinews and skins from beef but leave fat. Put meat, bay leaves and peppercorns in water and simmer on low heat just below boiling point for 2 ½ hours, regularly skimming off the fat.  

Cut the unpeeled onion in halves and fry the cut surface without fat until dark brown. Cut the other vegetables (carrots, beets, celery, leek) into large cubes and add with the fried onion to the meat.  

Simmer the meat and ingredients for another hour until the meat is really tender (test with a fork which should be able to slide in easily). Remove the meat, strain the broth and put the meat back in for a while.  

Take the meat out, slice it and arrange on a warmed plate. Pour over a little broth, add salt to taste and sprinkle with chives.  

For Roesti (crispy fried potatoes) boil potatoes, peel and grate them. Heat oil in pan and fry the potatoes until both sides are crispy.    

Serve Tafelspitz with Roesti and Horseradish sauce.  

Guten Appetit ! Selamat Makan !