| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Ukrainian | Beef, Ukrainian | 6 | Servings |
INGREDIENTS
| 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 | tb | Parsley; fresh; chopped |
| 4 | tb | Dill, fresh; chopped |
| 3 | lb | Beef rump roast, boneless |
| 1 1/2 | ts | Salt |
| 2 | Garlic clove; chopped |
INSTRUCTIONS
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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