| January 11, 2017 | 0 Comments


1.5kg beef rump roast/bottom round or “Tafelspitz”

2 bottles red wine

4 onions

2 cloves

2 tsp all-spice

2 tsp juniper berry

2 tsp black peppercorns

4 bay leaves

250ml red wine vinegar

2 carrots



1. Chopp 2 onions in slices and crush the spices lightly in a mortar. Put everything to a bowl.


2. Add red wine and vinegar


3.  Here the “Tafelspitz”


4. Add the meat to the marinade and add some clingfilm and put in the fridge for 3-5 days.


5.  After 3-5 days use paper towels to keep the meat dry


6.  Then sauté the meat in oil in a dutch oven or a STAUB cocotte like me on both sides for 2-4min. Also add some salt.


7.  Add 2 chopped carrots&onions and also sauté.


8. Add part of the marinade to the meat.  But not everything.  The meat must be 2/3  in liquid.  I also added 2-3 carrots extra. Turn on the heat until the liquid is bubbling.  Add a lid and put in the pre-heated oven for 3h by 150C/300F.


9. The sauce is very thin, so you have to thicken it. Use what you prefer. I removed part of the cooking sauce to a sauteuse and cooked it on high heat and add some carrots slices to thicken the sauce.  I used a hand blender.



Category: Berlin Kitchen

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