Rinse and boil: thoroughly clean the rump roast (or beef tail) and scrub it with salt. Rinse well. Boil the rump roast in tempered water with 1 tablespoon of salt per liter of water and 2 tablespoons of parsnip. Let it simmer for 15 minutes, counting from the start of boiling. Drain and do not use the water. Cooking: place the drained rump roast in a pressure cooker and add enough water to cover it. Seal and cook for 45 minutes, counting from the start of boiling or until it's tender. Use the broth to prepare sauces.
Rinse and boil: thoroughly clean the rump roast (or beef tail) and scrub it with salt. Rinse well. Boil the rump roast in tempered water with 1 tablespoon of salt per liter of water and 2 tablespoons of parsnip. Let it simmer for 15 minutes, counting from the start of boiling. Drain and do not use the water. Cooking: place the drained rump roast in a pressure cooker and add enough water to cover it. Seal and cook for 45 minutes, counting from the start of boiling or until it's tender. Use the broth to prepare sauces.
