For the beef wangerl, first roast the beef bones with a little butter and deglaze with a little water.
Put the beef bones with the broth into a large saucepan and pour about 3 liters of water over it, bring to a boil. Then add the beef and bring to the boil again briefly. Remove the saucepan from the heat and let cool. Add salt, heat again and cook for about 1 3/4 hrs.
Cut the vegetables into sticks, add to the beef with the remaining spices and cook for another 15 minutes. Finally, add pepper and ground nutmeg. Remove the beef and cut into slices.
Serve the beef with roasted potatoes and horseradish.
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