Yield: 6 Servings

Ingredients:

• 1 pound beef marrow bones
• 2 quarts water
• 1 large onion, peeled and cut into 1/2" cubes
• 1 medium-sized carrot, peeled and sliced
• 1 medium-sized white turnip, peeled and cut into 1/2" cubes
• 2 celery ribs with leaves, sliced
• 2 garlic cloves, peeled and chopped
• Cheesecloth
• 8 black peppercorns, whole
• 2 bay leaves
• 5 sprigs fresh parsley
• 5 sprigs fresh dill
• 1 beef rump or bottom round roast, or piece of first-cut brisket (about 3 pounds, boneless)
• salt, to taste
• dill sprigs, for garnish

Preparation:

1. Make a bouquet garni by tying the peppercorns, bay leaves, and the sprigs of parsley and dill into a cheesecloth bag.
2. In a large pot, combine the marrow bones, water, onion, carrot, turnip, celery, garlic, and the bouquet garni.
3. Bring to a boil over high heat, periodically skimming off the foam as it rises to the top.
4. Cook at a boil for ten minutes.
5. Add the beef and salt, then return to a simmer.
6. Reduce the heat to low and simmer, covered, skimming as needed, until the beef is very tender, about 3 1/2 hours.
7. If you are serving the beef cold, allow it to cool in the broth, then remove it from the broth and set aside while you prepare the Onion and Honey Sauce and/or Hot Horseradish Sauce.
8. If you are serving the beef hot, remove it from the broth immediately and allow it to cool slightly to ease the slicing.
9. Strain the stock and reserve for making sauces.
10. To serve, cut the meat across the grain into 1/2-inch-thick slices. Arrange on a serving platter. If serving hot, spoon some stock on the meat.
11. Garnish with dill springs and serve with sauces on the right.