RECIPES: Golden Beet Borscht w/ Braised Beef Shank

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Braised beef:

¼ cup Peanut oil

Salt & pepper to taste

1 lb Beef shanks meat, cut into 2” pieces

1 cup Onions, roughly chopped

3 Garlic cloves, smashed with the back of a knife

10 sprigs fresh Thyme

1 small sprig fresh Rosemary

2 T Peppercorns

5 cups Chicken stock or water

 

Season the beef with salt and pepper.  In a medium roasting pan or dutch oven, heat oil until beginning to smoke.  Add meat and brown until deep golden brown.  May be necessary to do this step in 2-3 batches, depending on the size of the pan.  Remove meat to a platter and reserve the oil in the pan.  Add the onions and garlic to the oil and render until soft and slightly caramelized.  Add the thyme, rosemary and peppercorns to the pan.  Stir to combine and add the browned beef back to the pot.  Pour the stock or water over the beef just to barely cover.  Cover the pan and place in a preheated 300-degree oven.  Cook 2 to 2 ½ hours until very tender.  Lift meat out of the cooking liquid and strain through a fine sieve.  Discard vegetables and skim stock of any fat the rises.  Reserve stock and gently shred the beef to bite sized pieces.  Set beef aside.

 

Beet puree:

3 T Bacon fat

1 cup Onions, finely diced

1 T Garlic, minced

½ cup Celery, diced

½ cup carrots

6-8 medium to large Yellow beets

Beef broth reserved from braising shanks

Warm the bacon fat in a large saucepan.   Add onions, garlic and celery to the fat.  Season with salt and pepper.  Cook vegetables slowly until soft.  Add carrots, beets, reserved beef broth.  Simmer soup until beets a soft.  Transfer soup to a blender and puree until smooth.  The puree should be the consistency of light pancake batter.  Set aside and rinse out saucepan.

 

Garnishes:

2 cups onions, ½“ dice

1 cup Celery, ½” dice

1 cup Carrots, ½” dice

2 Thyme leaves, minced

6-8 medium Fingerling potatoes, sliced into ¼” thick wheels

Reserved beet puree

1 cup Cabbage, cut into ½” pieces

Reserved Beef shank meat, shredded

2 T fresh Dill, chopped

 

Warm butter in the saucepan and add onions.  Season the vegetables lightly with salt and pepper and cook until soft.  Add celery, carrots, thyme and potatoes to the pot.  Stir to combine.  Add reserved beet puree and simmer until potatoes are just tender about 10 minutes.  Add the cabbage and reserved meat to the soup.  Stir and simmer 1 minute until cabbage is softened and the beef is warmed through.  Spoon into large soup bowls and garnish with fresh dill.

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