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This recipe produces not only boiled beef but also plenty of stock to be used in Russian soups. The beef is often cubed and used in the same soups. You may want to make your soups smaller, but it's just as easy to make the whole 3 quarts of stock and refrigerate or freeze what stock and meat you don't need now. A 3 pound lump of beef will yield maybe 1 pounds 10 ounces of cooked meat. Typical recipes: Ukrainian Borscht, Rassol'nik - Kidney Soup, Shchi - Russian Cabbage Soup.

White Stock is made as instructed here.
Red Stock is made by chunking the meat large and frying it brown, then add the vegetables and fry until onions are golden before adding to the pot.
Yellow Stock is made the same as White Stock but fry the vegetables until lightly browned.
Meat Variations: You could use a meaty ham bone in place of some of the beef and/or beef bones. Other meats can be added as well.

1. You'll need at least an 8 quart pot for this recipe.
2. Crack the BEEF BONES into pieces if you haven't had the supplier saw them up (Note-2).
3. Blanch and rinse both BEEF and Beef Bones so your stock will be clear. To do this put them into a pot with plenty of water to cover, bring to a boil for 3 minutes, then pour it all out into the sink. Clean the pot and rinse any remaining scum off the meat and bones.
4. Put the Beef Bones only into a pot with 4 quarts (16 cups) of fresh cold water and bring to a boil. Cover and simmer slowly for at least 2 hours - 4 is better. Keep the beef refrigerated until needed. Keep in mind that the slower you simmer the clearer your stock will be.
5. Meanwhile: slice Onion thick crosswise, chop Celery coarse, cut Carrot and Parsnip into disks. Mix together all Vegetable items.
6. When the bones have simmered long enough, return the Beef to the pot along with Vegetable mix, bring to a boil and simmer until meat is tender (1-1/2 to 2 hours).
7. Pull Beef and cool. When cold it can be sliced and eaten with horseradish, mustard or cucumber sauces, fried with onions and served with sauce, used in sandwiches or diced for soups.
8. Strain out and discard all solids from the stock and de-fat. (Note-3).
9. Add cold water to bring back to 3 quarts, bring to a boil briefly. Stock can be put up in jars and refrigerated for a 5 days or so, or can be frozen for up to a year.