Beef Borscht (beets are NOT the key) скачать в хорошем качестве

Beef Borscht (beets are NOT the key)

Beef Borscht (beets are NOT the key) Olia Hercules on Borscht: https://www.newyorker.com/culture/ann... Olia's books on Amazon: https://amzn.to/31EqUkZ Beef Stock (make at least 1 day ahead): 4 beef marrow bones, dried on paper towels 1.5 Lb (680g) beef shins or some other braising cut, dried on paper towels Oil for browning the meat and bones 12 oz (355ml) belgian style beer (or water) 4 qt (4 liters) cold water 2 bay leaves Rub the marrow bones with oil, place on a foil lined broiler safe dish and put under the broiler until brown. Flip and brown the other side. Cut a few shallow slits into the outer membrane of the shins. Set a large pot (8qt) over high heat. Add a little oil. When the oil is hot, sprinkle the beef shins with salt and add to the pot in a single layer. Cook until brown. Flip and brown the other side. Add the browned marrow bones, beer, water, bay leaves, and the fat from the pan where you cooked the bones. Bring to a boil. Reduce the heat to low and simmer very gently uncovered for 2.5 hours or until the meat is fork tender. Remove the meat to a bowl, cover with a bit of stock so that it doesn’t dry out, and continue to cook the bones for another 1-4 hours (optional). Once the meat cools, remove any grizzle and put back in the stock. Refrigerate the meat. Cool the stock until warm. Remove the bones. Strain through a fine mesh strainer (I strain into a different pot, in which I plan to make the soup). Cool to room temp and refrigerate overnight. Sofrito: 1 Lb (450g) shredded carrots 1 Lb (450g) diced yellow onions 2 minced garlic cloves 1 cup (200g) canned diced tomatoes 1 tsp pomegranate molasses or to taste (optional) Olive oil as needed (5-6 Tbsp) Set a large stainless steel skillet over medium heat. Add 3 Tbsp oil. When the oil is hot, add the carrots and a pinch of salt. Cook stirring occasionally until the carrots are soft and brown, about 15 min. Remove the carrots to a bowl. Add another 3 Tbsp oil and the onions. Season with salt and cook stirring occasionally until translucent and golden brown, about 15 minutes. Add the garlic and cook until aromatic, 1-2 minutes. Return the carrots to the pan. Add the tomatoes and cook stirring occasionally until all the juices are gone. Take off heat and season with pomegranate molasses and salt. The soup: 14 oz (400g) beets, thoroughly washed 12 oz (350g) yukon gold potatoes, peeled and diced 5 oz (150g) carrots, cut into half circles (or quarter circles if they are huge) 12 oz (350g) green cabbage, shredded Preheat the oven to 350F. Wrap the beets in foil and bake until tender, about 40-80 min depending on the size. Cool, peel, and grate. Degrease the stock and bring to a simmer. Add the potatoes and salt to taste. Simmer gently for 10 minutes. Add the carrots and the cabbage. Simmer gently until the potatoes are very soft, 10-20 minutes. Add the beef from the stock, the beets, and the sofrito. At this point it might look more like a stew than a soup. Add enough water to get a soup consistency and bring to a simmer. Season carefully with salt and let sit off heat for at least 30 minutes. Can be served immediately or cooled and refrigerated for 5 days. Garnishes: Sour cream (a must :) Crispy Bacon, chopped up (optional) Dill (optional) Pour the soup into bowls. Top with sour cream and any other toppings. For a truly luxurious version of this soup, use the recipe for my beer braised short ribs:    • Beer-Braised Short Ribs (Carbonnade Flamande)   and make the stock with leftover short ribs bones:    • Beef Stock (with leftover short rib bones)   Support my channel   / helenrennie   My cooking classes in the Boston area: http://www.helenrennie.com FACEBOOK:   / helenskitchencooking   TWITTER:   / helenrennie1   INSTAGRAM:   / helen.rennie