Boiled beef russian-syle
Yield: 6 Servings
Ingredients:
- 1 lb Beef marrow bones
- 2 qt Water
- 1 ea Onion cubed 1/2"
- 1 ea Carrot sliced
- 2 ea Celery ribs w/leaves sliced
- 1 ea Turnip peeled cubed 1/2"
- 8 ea Black peppercorns whole*
- 2 ea Bay leaves*
- 4 tb Parsley fresh & chopped*
- 4 tb Dill fresh & chopped*
- 3 lb Beef rump raost boneless
- 1 1/2 ts Salt
- 2 ea Garlic cloves chopped
Instructions:
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.
Yield: 6 Servings
Ingredients:
- 1 lb Beef marrow bones
- 2 qt Water
- 1 ea Onion cubed 1/2"
- 1 ea Carrot sliced
- 2 ea Celery ribs w/leaves sliced
- 1 ea Turnip peeled cubed 1/2"
- 8 ea Black peppercorns whole*
- 2 ea Bay leaves*
- 4 tb Parsley fresh & chopped*
- 4 tb Dill fresh & chopped*
- 3 lb Beef rump raost boneless
- 1 1/2 ts Salt
- 2 ea Garlic cloves chopped
Instructions:
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.
