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| 1 x ca. 450 g | Beef marrow bones |
| 2 ca. 1 Liter | 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 Esslöffel | Parsley fresh, chopped |
| 4 Esslöffel | Dill, fresh; chopped |
| 3 x ca. 450 g | Beef rump roast, boneless |
| 1 1/2 Teelöffel | salt |
| 2 | Garlic clove chopped |
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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.
Fidonet Cooking echo
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