Vryonoye Miaso Po-Russki (Boiled Beef Russian-Style)

Ingredients: Pound Beef Marrow Bones Quarts ;water Onion; Cubed 1/2" Carrot; Sliced Celery Ribs; W/leaves Sliced Turnip; Peeled Cubed 1/2" Peppercorns, Whole Bay Leaves Tablespoons Parsley; Fresh; Chopped Tablespoons Dill, Fresh; Chopped Pounds Beef Rump Roast, Boneless 1 1/2 Teaspoons Salt Garlic Clove; Chopped Makes:

Directions:

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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