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Recipe by: jiene
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See below ingredients and instructions 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
English celebrity chef also known as The Naked Chef. BBC food television shows.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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