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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


  1. 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.

  2. 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.


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