Boiled Beef Russian
Yield
10 servingsPrep
10 minCook
4 hrsReady
4 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
beef soup bones
|
*
|
| 2 | quarts |
water
|
*
|
| 1 | each |
onions
cubed |
|
| 1 | each |
carrots
sliced |
|
| 2 | each |
celery stalks
sliced |
|
| 1 | each |
turnip
peeled, cubed |
*
|
| 8 | each |
black peppercorns
|
*
|
| 2 | each |
bay leaves
|
*
|
| 4 | tablespoons |
parsley leaves
chopped |
|
| 4 | tablespoons |
dill weed
chopped |
|
| 3 | pounds |
beef roast, rump
boneless |
|
| 1 ½ | teaspoons |
salt
|
|
| 2 | each |
garlic cloves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
beef soup bones
|
*
|
| 2 | quarts |
water
|
*
|
| 1 | each |
onions
cubed |
|
| 1 | each |
carrots
sliced |
|
| 2 | each |
celery stalks
sliced |
|
| 1 | each |
turnip
peeled, cubed |
*
|
| 8 | each |
black peppercorns
|
*
|
| 2 | each |
bay leaves
|
*
|
| 6E+1 | ml |
parsley leaves
chopped |
|
| 6E+1 | ml |
dill weed
chopped |
|
| 1.4 | kg |
beef roast, rump
boneless |
|
| 7.5 | ml |
salt
|
|
| 2 | each |
garlic cloves
chopped |
|
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.
