Vryonoye Miaso Po-Russki (Boiled Beef Russian-Style)
Submitted by Wanda2
Traditional Russian boiled beef simmered for hours with marrow bones, root vegetables, fresh dill, and peppercorns. Fork-tender rump roast in a rich, savory broth.
YIELD
6 servingsPREP
20 minCOOK
4 hrsREADY
4 hrsIn Russian home cooking, boiled beef is not a compromise. It is a technique.
A boneless rump roast simmers low and slow for three and a half hours in a pot with marrow bones, onions, carrots, celery, and turnip.
A cloth bag of whole peppercorns, bay leaves, fresh parsley, and dill steeps alongside, infusing the broth with gentle herbal warmth without leaving bits scattered through the liquid.
The result is beef so tender it practically falls apart when you slice it, and a broth underneath that’s golden, clean, and deeply savory from the marrow.
Serve the sliced meat with the vegetables and a ladle of that broth, and you have a meal that’s been warming Russian families through long winters for generations.
Kitchen Tips
- Skim the foam diligently during the first 10 minutes of boiling. This is the key to a clear, clean-tasting broth.
- Use a cloth spice bag (or a tied cheesecloth pouch) so you can pull the aromatics out cleanly at the end.
- Let the roast rest for a few minutes after pulling it from the broth. It slices more evenly when it’s had a moment to settle.
- Save the broth. It’s an incredible base for borscht, cabbage soup, or simply sipped on its own with a piece of dark bread.
Ingredients
Directions
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 3½ hours.
Be sure to skim occassionaly.
Remove from heat, remove the roast from the pot, slice for serving.
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