Ingredients
- 8 black peppercorns (whole)
- 2 bay leaves
- 2 garlic (cloves chopped)
- 1 onion cubed
- 1 turnip cubed (peeled)
- 1,900 ml water
- 1,400 gr beef rump raost (boneless)
- 450 gr beef marrow bones
- 20 gr dill (fresh)
- 7 gr parsley (fresh)
- 4 gr 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 3.5 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.