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  Vryonoye miaso po-russki (boiled beef russian
 
Yield: 6 Servings
 
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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