Beef Stock for Borscht
Yield: Makes about 3 quarts
- 3 pounds of beef short ribs Add to list
- 3 tablespoons vegetable oil Add to list
- 3 quarts water Add to list
- 2 carrots, cut into large chunks Add to list
- 3 to 4 ribs celery, cut into large chunks Add to list
- 2 onions, peel left on and quartered Add to list
- 3 to 4 cloves garlic, crushed Add to list
- 2 tomatoes, cut into chunks Add to list
- 2 to 3 sprigs each of thyme, rosemary and parsley Add to list
- 3 allspice berries Add to list
- Salt and pepper to taste Add to list
In a large pot, brown the ribs on all sides in a little oil. Add the rest of the ingredients and simmer gently for 2 hours. Strain the stock. Strip the meat from the bones and add back to the stock.
You may remove the excess fat from the surface of the stock by either skimming with a ladle, using a fat separator or you may place the stock in the refrigerator overnight and remove the solid fat layer that rises to the top. You can store the stock in the refrigerator for several days or if you are not going to use it within that period, you may freeze it.
This beef stock recipe was created for Elizabeth Tatarinoff's Winter Borscht.
Recipe by, PCC Chef
Source: Recipe developed by Lynne Vea Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on January 16, 2010. Adapted from a recipe by Elizabeth Tatarinoff.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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