Plate of Beef and Stock
(click to enlarge)

Boiled Beef & Stock
Russia

Makes:
Effort:
Sched:
DoAhead:  
noted  
***
4 hr+  
Yes

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.




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Beef (1)
Beef bones (2)
Water
-- Vegetables
Leeks (3)
Celery & leaves  
Carrot
Parsnip
Dill sprigs
Parsley sprigs
Peppercorns
Bay leaves
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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-6).
  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 a clean 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. Bring to a boil, cover and simmer slowly for at least 2 hours - 4 or more 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 LEEKS thick crosswise, including the green part. Chop CELLERY 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 2-1/2 hours depending on size and cut).
  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. (see Note-4).
  9. Add cold water to bring back to 3 quarts, bring to a boil briefly. Stock can be refrigerated for a 5 days or so, or can be frozen for up to a year. For more convenient storage see Note-5.
NOTES:
  1. Beef:   The Beef should be purchased in big chunks. Many recipes call for Brisket. I usually use a Chuck Roll Roast which local markets have reliably and at a good price. Round roast is a little too lean, but it'll work well enough. Tough cuts are best here for flavor.
  2. Beef Bones:   Some recipes call for "marrow bones", but what we generally find in markets here is "soup bones" which can be pretty solid. If you buy a large bone, your vendor should be asked to saw it into chunks for you. This avoids heavy cleaver work - otherwise see Note-6.
  3. Leeks:   Onions could also be used, but leeks make a better stock.
  4. De-fat:   Use your gravy separator. It'll take several batches so pour off only 2/3 of what's in the separator before refilling to keep fat out of the pour spout. An alternate to the gravy separator is to refrigerate the stock overnight to solidify the fat layer, then peel it off, but I'm more into immediate gratification.
  5. Storing Stock:   To have stock on hand if it is not to be used right away and you don't have freezer space, do this. Bring the de-fatted stock up to a boil. Let it cool a minute or so, then pour into jars (I use sauerkraut or pickle jars) and cover tightly. Let the jars cool on the counter. Confirm they have a good seal and place them in the fridge. I prefer lids with dimples that click down when cool so I can be certain the seal is good. Sealed this way the stock will keep for at least a couple months in the fridge.
  6. Breaking Bones:  If you do break bones, don't try to do it "freestyle" using a cleaver like a hatchet - you'll have bones flying all over the kitchen. Use a sharp meat cleaver. Carefully place the edge against a bone, and drive it with a soft face mallet. See our Meat Cleaver page for details and method.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove, in=inch

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