1 lb Beef marrow bones
2 qt ;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 tbsp Parsley, fresh; chopped
4 tbsp Dill, fresh, chopped
3 lb Beef rump roast, boneless
1 1/2 tsp Salt
2 Garlic clove, chopped
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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 3 1/2 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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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