Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Beef marrow bones |
| 2 quarts | Water |
| 1 each | Onion cubed 1/2\" |
| 1 each | Carrot sliced |
| 2 eaches | Celery ribs w/leaves sliced |
| 1 each | Turnip peeled cubed 1/2\" |
| 8 eaches | Black peppercorns whole* |
| 2 eaches | Bay leaves* |
| 4 tablespoons | Parsley fresh & chopped* |
| 4 tablespoons | Dill fresh & chopped* |
| 3 pounds | Beef rump raost boneless |
| 1½ teaspoon | Salt |
| 2 eaches | Garlic cloves chopped |
Take all of the ingredients marked with the { * } and place them into a small cloth bag. Tie the bag closed. Put water, marrow bones,, the bag of spices, the vegetables, & salt into a large pot. Bring to a boil over high heat, skim the foam off as it occurs. Cook for 10 minutes at a boil, add the beef roast, boil for 3 minutes, reduce heat to low, cover, and simmer for 3½ hours. Be sure to skim occassionaly. Remove from heat, remove the roast from the pot, slice for serving. * NOTE: This is excellent with a honey-onion sauce.