Title: Boiled Beef Russian-Syle Miaso P-Russki>
Categories: Ethnic Asian Beef Entree Meat
Yield: 8 Servings
| 1 1/3 | lb | Beef marrow bones |
| 2 2/3 | qt | Water |
| 1 1/3 | | Onion cubed 1/2" |
| 1 1/3 | | Carrot sliced |
| 2 2/3 | | Celery ribs w/leaves sliced |
| 1 1/3 | | Turnip peeled cubed 1/2" |
| 10 2/3 | | Black peppercorns whole* |
| 2 2/3 | | Bay leaves* |
| 5 1/3 | tb | Parsley fresh & chopped* |
| 5 1/3 | tb | Dill fresh & chopped* |
| 4 | lb | Beef rump raost boneless |
| 2 | ts | Salt |
| 2 2/3 | | Garlic cloves chopped |
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 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