Ingredients
- 8 peppercorns
- 2 bay leaves
- 2 garlic clove
- 1 onion
- 1 turnip
- 3 lb beef rump roast
- 1 lb beef marrow bones
- 4 tb dill
- 4 tb parsley
- 1 1/2 ts salt
- 2 slices celery ribs
- 1 slice carrot
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