6 Servings
1 lb beef marrow bones
2 qt ,water
1 onion, cubed 1/2
1 carrot, sliced
2 celery ribs,with leaves sliced
1 turnip, peeled cubed 1/2
8 peppercorns,whole
2 bay leaves
4 T parsley, fresh; chopped
4 T dill, fresh, chopped
3 lb beef rump roast, boneless
1 1/2 t 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.
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