Ingredients

• 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
• salt
• chives, chopped

Instructions

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.