Beef Stock for Borscht
Most butchers carry beef shank, but short ribs are a good substitute.
- Yield: Makes 2 quarts
Source: Martha Stewart Living, March February/March 1994
- 3 pounds beef shank, cut into 1-inch pieces
- 2 bay leaves
- 1 onion, unpeeled and quartered
- 1 stalk celery, cut into 4 pieces
- 2 carrots, trimmed and peeled
- 1 tablespoon peppercorns
- 3 1/2 quarts water
Combine all ingredients in a 4-quart stockpot and bring to a boil. Reduce heat and simmer, uncovered, for 2 hours, skimming foam as it rises to the top.
Let cool slightly and strain. Remove meat from bones; discard bones and vegetables. Shred meat into small pieces and reserve. Refrigerate stock, overnight if possible, and remove hardened fat with a spoon.