Vryonoye Miaso Po-Russki (Boiled Beef Russian-Style) Recipe - Cooking Index
1 lb | 454g / 16oz | Beef marrow bones |
2 | -- 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 tablespoons | 60ml | Parsley; fresh - chopped |
4 tablespoons | 60ml | Dill - fresh, chopped |
3 lbs | 1362g / 48oz | Beef rump roast - boneless |
1 1/2 teaspoons | 7.5ml | 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, and 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 occasionally.
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
Source:
Michael Lomonaco
Average rating:
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