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Ingredients
3 Kg Beef, flank or ribs
6 litres water
4 tsp Sea salt
1 Medium Carrot, skin scraped
2 Medium Celery roots, peeled, 2×1/4 inch slices, the rest in 1/2 inch cubes
16 whole Allspice berries (or 1 heaping Tbsp of ground allspice)
2 Medium onions, whole
6 Medium beets, scrubbed
4 Tbsp Butter
4 Large onions, peeled and coarsely chopped
2 Medium Parsnips, peeled and cut into 1/2 inch cubes
2 Medium Turnips, peeled and cut into 1/2 inch cubes
6 Large Carrots, peeled and cut into 1/2 inch cubes
6 Large potatoes, peeled and cut into 1/2 inch cubes
1 tsp Pepper
4 Tbsp Tomato Paste
20 Cloves Garlic
1 Lemon’s juice
Sour cream for serving
Dill for serving
Parsley for decoration
Directions
- In 5-6 quart pot, bring meat and water to a boil over high heat.
- Reduce to simmer.
- Skim foam. Keep skimming foam until it stops foaming.
- Add salt, medium scraped carrot, 2×1/4 inch slices of celery root, whole onions, and allspice.
- Simmer gently for 1.5 – 2 hours, until meat falls off the bone.
- Preheat oven to 400’F
- Wrap beets in foil.
- Bake beets for 1 hour, or until just tender. (Poke through foil with a skewer to check for doneness)
- Peel beets.
- Shred beets with coarse grater.
- When meat is very tender, remove from water, strip out any bones.
- Cut meat into small cubes.
- Place meat in bowl and cover with foil.
- Strain broth into a bowl.
- Put pot back onto medium heat.
- Add butter to pot.
- Saute 4 large onions 2-3 minutes.
- Add cubed celery root, parsnips, turnips, and carrots.
- Saute for 5 minutes.
- Add strained broth, potatoes, and shredded beets.
- Bring to a boil.
- Reduce to a simmer, uncovered for 10 minutes. (until vegetables are tender)
- Just before serving, during simmering, stir in garlic and lemon juice.
- Serve hot, with dollop of sour cream in the center, sprinkled with parsley and dill.