Plate of Beef and Stock
(click to enlarge)

Boiled Beef & Stock

4 hr+  

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.


Beef (1)
Beef bones (2)
-- Vegetables
Celery & leaves  
Dill sprigs
Parsley sprigs
Bay leaves

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.
  1. Beef:   Many recipes call for Brisket. I usually use a Chuck Roll Roast which local markets have reliably and at a good price. Top 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-4.
  3. 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.
  4. 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 and possibly breaking your dear aunt Sara's antique glassware.. Use a substantial meat cleaver, carefully place the edge against a bone and drive it with a soft face mallet. Always break bones lengthwise, they're very hard to break crosswise. Note: despite the advice of certain name brand writers, a meat cleaver needs to be just as sharp as any other knife, just sharpened at a shallower angle so the edge is more durable. A dull cleaver will skid off the bone, projecting it at high velocity straight at aunt Sara's glassware.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove, in=inch

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