Vryonoye miaso po-russki (boiled beef russian

6 Servings

Ingredients

QuantityIngredient
1poundsBeef marrow bones
2quarts;Water
1Onion; cubed 1/2\"
1Carrot; sliced
2Celery ribs; w/leaves sliced
1Turnip; peeled cubed 1/2\"
8Peppercorns, whole
2Bay leaves
4tablespoonsParsley; fresh; chopped
4tablespoonsDill, fresh; chopped
3poundsBeef rump roast, boneless
teaspoonSalt
2Garlic clove; chopped

Directions

Place the peppercorns, bay leaves, parsley, and dill 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.

ORIGIN: Tantiana Shulenko, Slavutych-Ukraine, circa 1995 per Don Houston Fidonet COOKING echo