At a glance
This Austrian classic demands patience—you're looking at around five hours of gentle simmering to get that fall-apart-tender beef rump, though the actual hands-on work is minimal. You'll start by roasting marrow bones and vegetables to build a flavorful broth, then let the meat do its thing on the stove while you prepare crispy potato-apple pancakes and fresh sautéed vegetables as sides. The result is a showstopping one-pot dinner where every element—from the rich broth to the golden pancakes—comes together beautifully.
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Roast the marrow bones
Wash and pat the meat dry. Arrange the marrow bones on a baking tray and roast in an oven preheated to 200°C for about 15 minutes.
For this step
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Roast the vegetables
While the bones are roasting, take a large pan and sauté the vegetables for the broth. Clean them and cut into smaller pieces, then roast in butter.
For this step
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Tip
Simply halve the onion and roast it cut-side down, skin still on. Roasted vegetables give the broth a beautiful colour.
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