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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Austrian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Fill a large pot with 5 quarts of cold water; wash marrow bones, add to water and bring to a boil. | 2. Meanwhile, remove any sinew from the roast, but leave on the fat. | 3. 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. | 4. Cut the onion in half and fry, cut side down, in a dry cast iron skillet until dark brown. | 5. 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. | 6. Remove the meat; strain the liquid, then place the meat back in the liquid. | 7. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef rump roast	4 1/2		round	806.9352	0.0	179.5204	4.5333
beef marrow	2		bone	806.9352	0.0	179.5204	4.5333
carrot	3			157.44	36.7872	3.5712	0.9216
turnip	3	turnips		-	-	-	-
celeriac	1			-	-	-	-
onion	1			64.0	14.944	1.76	0.16
bay leaf	2			-	-	-	-
black peppercorn	10			806.9352	0.0	179.5204	4.5333
juniper berry	2			806.9352	0.0	179.5204	4.5333
salt				-	-	-	-
chive			chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.