| 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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