Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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