Vryonoye miaso po-russki (boiled beef russian
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Beef marrow bones |
| 2 | quarts | ;Water |
| 1 | Onion; cubed 1/2\" | |
| 1 | Carrot; sliced | |
| 2 | Celery ribs; w/leaves sliced | |
| 1 | Turnip; peeled cubed 1/2\" | |
| 8 | Peppercorns, whole | |
| 2 | Bay leaves | |
| 4 | tablespoons | Parsley; fresh; chopped |
| 4 | tablespoons | Dill, fresh; chopped |
| 3 | pounds | Beef rump roast, boneless |
| 1½ | teaspoon | Salt |
| 2 | Garlic 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