Boiled Beef, Munich Style (Tellerfleisch)

Average: 3.5 (4 votes)
5 hours 8 Servings Print RecipeEmail Recipe


3poundboneless rump roast (trimmed, tied)
2 carrots (small, pared & trimmed)
2 leeks (white & tender green part only; cleaned)
1 parsnip (pared & trimmed)
10 sprigs parsley
  freshly ground pepper
  fresh chives (minced)
  fresh horseradish (grated)
1 celeriac (medium, pared & trimmed)


Place beef in deep 4-quart Dutch Oven; pour in cold water to cover. Heat over medium heat to boiling; skim foam from surface. Reduce heat to very low, simmer, covered, 2 hours, skimming surface occasionally.

Add carrots, leeks, parsnip, celeriac and parsley to pot; simmer until meat is tender, 1 1/2 to 2 hours.

Remove meat to carving board; cover with aluminum foil to keep warm. Transfer vegetables with small amount of cooking liquid to one side of warmed large serving platter; cover with foil. Season cooking liquid in pot with salt and pepper. Carve meat, against grain, into thin slices; arrange overlapping on platter. Spoon small amount of cooking liquid over meat; sprinkle with chives. Serve remaining cooking liquid and horseradish separately.

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