Yield: 6 Servings
Measure | Ingredient |
---|---|
1 pounds | Beef marrow bones |
2 quarts | ;Water |
1 \N | Onion; cubed 1/2\" |
1 \N | Carrot; sliced |
2 \N | Celery ribs; w/leaves sliced |
1 \N | Turnip; peeled cubed 1/2\" |
8 \N | Peppercorns, whole |
2 \N | Bay leaves |
4 tablespoons | Parsley; fresh; chopped |
4 tablespoons | Dill, fresh; chopped |
3 pounds | Beef rump roast, boneless |
1½ teaspoon | Salt |
2 \N | Garlic clove; chopped |
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