Boiled Beef Russian
Submitted by lpatt64
Russian-style boiled beef simmered low and slow with marrow bones, root vegetables, dill, and a spice bag. Fork-tender rump roast in a rich, fragrant broth that serves 10.
YIELD
10 servingsPREP
10 minCOOK
4 hrsREADY
4 hrsThis is old-world comfort food at its most satisfying. A boneless rump roast simmers for hours alongside marrow bones, turnip, carrots, celery, and onion, with a cloth bag of peppercorns, bay leaves, and garlic infusing the broth from start to finish.
The result is meltingly tender beef and a deeply flavorful broth that doubles as a soup course. Fresh dill and parsley stirred in at the end give it that unmistakable Eastern European character.
Serve the sliced beef with boiled potatoes and a spoonful of sharp horseradish or mustard on the side. Don’t forget to ladle some of that gorgeous broth over everything.
Chef Tips
- Skim the foam diligently in the first 10 minutes of boiling. This is what keeps your broth clear and clean-tasting.
- Wrapping the spices in cheesecloth makes removal easy and prevents stray peppercorns from ending up on someone’s plate.
- Let the roast rest for 10 minutes after removing from the pot. It slices much more cleanly when it’s had a moment to settle.
- Save any leftover broth. It freezes beautifully and makes an incredible base for soups and stews.
Ingredients
Directions
Take all of the ingredients marked with the and place them into a small cloth bag.
Tie the bag closed.
Put water, marrow bones,, the bag of spices, the vegetables, andamp; 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 3½ hours.
Be sure to skim occassionaly. Remove from heat, remove the roast from the pot, slice for serving.
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