Ingredients
2
tablespoons vegetable oil
2
pounds beef shank cross-cuts or soup bones
1
medium onion, sliced (1 cup)
6
cups cold water
1
teaspoon salt
1
dried bay leaf
1
tablespoon pickling spice
1
can (10 1/2 ounces) condensed beef broth
2
medium potatoes, cubed (2 cups)
2
medium carrots, sliced (1 cup)
2
medium stalks celery, sliced (1 cup)
2
cups shredded cabbage
1/2
cup ketchup
1
can (15 ounces) sliced beets, drained, cut in half
3/4
cup whipping (heavy) cream
Preparation
Heat oil in 4-quart Dutch oven over medium heat. Cook beef and onion in oil until beef is brown on both sides. Add water; heat to boiling. Skim foam from broth. Stir in salt, bay leaf and pickling spice; reduce heat. Cover and simmer 3 hours.
Remove beef from broth. Cool beef about 10 minutes or just until cool enough to handle. Strain broth; discard vegetables and seasonings. Remove beef from bones. Cut beef into 1/2-inch pieces. Skim fat from broth.
Add enough canned broth to broth from beef to measure 5 cups. Return broth and beef to Dutch oven. Stir in potatoes, carrots, celery, cabbage, ketchup and beets. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until vegetables are tender. Cool 10 minutes. Stir in whipping cream.
