Very long process, it takes a lot of patient time to cook slowly and cook through. I strongly recommend using the pressure cooker. If you do you will cut the processing time to perhaps 60% (about 40 minutes cooking meat, 15 minutes waiting, then cooking all together with vegetables 15minutes, then just wait to cool it down).
Since you do make an effort, prepare more than you need today and freeze the stock for use later. It is a great idea to have some stock in 0.5 litre portions ready to use any time..
The quantities below will produce some 2.5-3 litre decent stock, and some excellent boiled beef. The meat can be used immediately (for example, with horseradish sauce and potatoes) or in pierogi.
- 1 to 1 ½ kg Beef – I usually buy braising ribs, as they offer a good balance between lean and a bit of fat necessary to make a good soup. Blade, or top sirloin are good candidates, if/when price is right. You want more than 1 kg, just to make your effort worthwhile
- 1 carrot
- 1 parsnip
- 1 leak
- ¼ celery root
- 1 onion
- ¼ small savory cabbage (or a few loose leaves)
- peppercorns (10?)
- ¼ tsp salt
- bay leaf (optional)
- hot water
- rinse the meat
- peel the vegetables
- place meat in the large pot, cover with boiling water, bring to boil quickly
- cover, simmer for one hour or so; if needed, remove the foamy residue with the large spoon
- when meat begins to soften, add all fresh vegetables and spices; I usually burn the onion (cut into halves) on the heating element 0 it enhances the flavor and the color of the soup
- simmer for another 30-40 minutes, or until the meat is really soft (testing with the fork)
- when meat very soft, separate the soup from the rest (strainer?).
- keep the meat and boiled cabbage, set carrot, parsnip and celery root aside as base for vegetable salad (see salad recipes), throw away the rest.
- The stock should be left in the cold overnight so that the accumulated fat solidifies and is easy to remove. Once this is done you may use it in the soup or freeze in smaller portions.
