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Recipe Summary
Yield: Makes 2 quarts
Ingredients
Ingredient Checklist
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
Gallery
Recipe Summary
Yield: Makes 2 quarts
Gallery
Recipe Summary
Yield: Makes 2 quarts
Recipe Summary
Yield: Makes 2 quarts
Yield: Makes 2 quarts
Makes 2 quarts
Ingredients
Ingredients
- 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
Directions
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.
Reviews
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Reviews
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Add Rating & Review
All Reviews for Beef Stock for Borscht
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Reviews:
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Most Positive
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All Reviews for Beef Stock for Borscht
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
