Rich Beef Stock
Credit: Stefan Anderson
MAKES 12 CUPS
Use this stock to make the Ukraine-Style Beet Soup or in any recipe calling for a rich beef stock.
2 lbs. beef chuck
1 lb. beef marrow bones
1 smoked ham hock
2 medium parsnips, peeled
2 medium carrots, peeled
2 ribs celery
1 yellow onion, peeled
3 sprigs dill
3 sprigs parsley
4 bay leaves
10 black peppercorns
2 large pinches salt
1. Put beef, marrow bones, ham hock, and 14 cups water into a large pot and bring to a boil over high heat, skimming any foam that rises to the surface.
2. Add parsnips, carrots, celery, onion, dill, parsley, bay leaves, peppercorns, and salt and return to a boil. Reduce heat to medium-low, partially cover, and simmer until beef is very tender, 1–1 1⁄2 hours. Strain stock through a colander into a large bowl. Set beef and ham hock aside along with strained stock for making the beet soup.
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