- 4 lb. tri-tip roast (2 kg.)
- 1 1/2 lb. beef marrow bones
- 3 large carrots
- 3 turnips or parsnips
- 1 celeriac or several stalks of celery
- 1 large onion
- 2 bay leaves
- 10 peppercorns
- 10 allspice (whole)
- 5 juniper berries
- Dash of salt to taste
- For Sauces:
- 1/4 cup snipped chives
- 6 to 8 oz. sour cream
- 2 to 3 tbsp. grated fresh horseradish
- 1 cup whipping cream
Steps to Make It
- The roast should have a good layer of fat on it which can be removed after serving. Wash the tri-tip and the marrow bones and place in a large pot, bones first.
- Peel the carrots, turnips, and celeriac and cut half of them into large 1-inch chunks. Add them to the pot with the spices, but no salt.
- Cut the onion in half (if it is a nice onion, you do not even have to peel it) and brown the cut half in a hot, ungreased pan until almost black. Add to the pot.
- Cover with water, then bring to a boil. Skim any foam, then reduce to a simmer and let it simmer for 2 to 3 hours (at high altitude, this can be considerably longer) or until a fork pierces the meat easily.
- Remove the meat and bones to a plate and pass the broth through a sieve, reserving the liquids and throwing out the vegetables and spices.
- Place the meat back in the broth, add the second half of the vegetables, cut a bit smaller this time, and simmer until vegetables are tender (1/2 to 1 hour).
- Add salt to the broth just before serving, to keep the meat from drying out.
- The broth is served first, with the marrow bones and vegetables. You can add cooked noodles, pancake strips or rice if you wish.
- The meat is cut across the grain into thin slices and served with Chive Sauce and Horseradish Sauce. Salt potatoes or Bratkartoffeln or Kartoffelschmarrn and spinach or cooked cabbage (kale, etc.) is also commonly served.
- For the chive sauce, mix the sour cream with chives cut into rings. Salt and pepper to taste.
- For the horseradish sauce, grate some fresh horseradish and mix it into a cup of unsweetened, softly whipped, whipping cream. Add salt as necessary.
- 1 pound/500 grams potatoes
- 2 to 3 ounces bacon (chopped, Bauchspeck is best)
- 1 tablespoon butter
- 1/4 cup finely onion (chopped)
- Optional: 1/4 teaspoon marjoram
- Optional: 1/4 teaspoon caraway seed
- Salt (to taste)
- Black pepper (to taste)
Steps to Make It
- Gather the ingredients.
- Scrub whole potatoes of the same size and cook in salted water until easily pierced with a fork. Let cool and peel while still warm.
- Chop bacon or “Bauchspeck” into small pieces and cook in a large frying pan (11 or 12 inches) until limp.
- Remove from the pan but keep the grease in the pan. Add the butter and melt, but don’t brown.
- Slice the cold potatoes into 1/4-inch slices (5 mm) and place a single layer in the hot fat. Place any extra potatoes on top of the first layer.
- Sprinkle the potatoes with the onions and bacon and let them cook over medium heat for 10 to 15 minutes.
- Flip them when they become golden brown on the underside, but don’t stir them.
- Sprinkle with marjoram, caraway, salt, and pepper and cook for 5 to 10 more minutes. Add more butter if necessary, to facilitate browning.
- Serve and enjoy!