Ingredients
- 8 black peppercorns (whole)
- 2 bay leaves
- 2 garlic (cloves chopped)
- 1 onion cubed
- 1 turnip cubed (peeled)
- 2 qt water
- 3 lb beef rump raost (boneless)
- 1 lb beef marrow bones
- 4 tb dill (fresh)
- 4 tb parsley (fresh)
- 1 1/2 ts salt
- 2 slices celery ribs w
- 1 slice carrot (sliced)
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 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.