3 lb Boneless beef rump; tied
3 lb Beef marrow bones; sawed
-into 3 to 4-inch pieces
1 Veal knuckle; sawed into
-pieces
2 qt Beef stock
2 tb Butter
2 Onions
2 Carrots; peeled, quartered
1 md Tomato; peeled, seeded,
-chopped
1 Bouquet garni
6 Whole peppercorns
Salt
VEGETABLES:
6 Carrots; peeled, cut into
2 Inch long pieces
3 Turnips; peeled, chopped
4 lg Leeks; cleaned, tied
6 New potatoes; scrubbed,
-quartered
To prepare the meat, place the rump along with the bones and
knuckle into an 8 quart stew pot. Add the beef stock. Cover and
bring to a boil. Remove all the foam and scum from the surface of
the water.
Melt the butter in a skillet and saute the onions and carrots for
5 to 6 minutes.
Meanwhile, reduce the heat under the pot of meat and skim the
stock again. Add the onions and carrots to the stock. Also add the
tomato, bouquet garni, the peppercorns and salt. Skim again.
Partially cover the pot and simmer slowly, skimming as necessary,
for 2-1/2 hours. The meat should be almost tender when pierced
with a knife. Transfer the meat to a plate and cover. Remove the
bones from the stock and scoop out the marrow. Reserve marrow and
discard bones.
Strain the stock through a fine sieve. Discard the vegetables and
skim the surface fat from the stock. Clean the pot, then return
the sieved stock to it. Return the meat to the stock and add the
following "vegetables":
Bring the stock to a boil and simmer uncovered for 30 minutes.
Transfer the meat to a carving board, remove the strings, and
carve the roast into thin slices. Arrange on a heated platter.
Place vegetables around meat. Sprinkle with 2 tablespoons of
chopped parsley, if desired. Add chopped marrow to stock and skim
as much fat as possible from the stock. Serve along with meat and
vegetables, if desired.
Recipe by: Mimi Rippee
Posted to recipelu by jeryder
