This recipe uses the shredded meat and tomato pieces left over from making the beef stock (recipe follows). Serve over egg noodles or rice.

　　

Ingredients

serves 10

　　Basic Beef Stock (recipe follows)

　　1 pound pearl onions, peeled

　　5 medium carrots, cut into matchsticks

　　1/2 small bunch fresh dill, roughly chopped

　　Coarse salt and freshly ground pepper

　　1 10-ounce package frozen green peas, thawed

　　

Basic Beef Stock

6 pounds beef short ribs, trimmed of excess fat

　　Coarse salt and freshly ground pepper

　　3 quarts plus 1 cup water

　　1 28-ounce can peeled whole tomatoes, roughly chopped, juice reserved

　　2 dried bay leaves

　　10 whole black peppercorns

　　1/2 small bunch fresh dill, roughly chopped

　　(makes 3 1/2 quarts)

　　

Step 1

In a stockpot, combine the stock and reserved beef and tomato pieces. Cover; bring to a simmer over medium-high heat. Add the onions, carrots, and dill. Cook, uncovered, until the onions are soft, about 30 minutes. Season with salt and pepper.

　　

Step 2

When ready to serve, add the peas, and cook just until tender and heated through, about 3 minutes. Serve hot.

　　

Basic Beef Stock

Step 3

Preheat the oven to 450°F. Arrange the ribs in a large roasting pan; sprinkle generously with salt and pepper. Roast 1 1/2 hours, turning the ribs halfway through.

　　

Step 4

Combine 3 quarts water and the tomatoes and their juice in a stockpot. Bundle the bay leaves, peppercorns, and dill in a small piece of cheesecloth; tie with kitchen twine, and add to the pot.

　　

Step 5

Transfer the roasted ribs to the pot. Pour off and discard the fat from the roasting pan. Pour the remaining cup water into the pan, and place over medium-high heat. Bring to a boil, stirring with a wooden spoon to scrape up any browned bits from the bottom, until the liquid is reduced by half. Transfer the liquid and bits to the stockpot.

　　

Step 6

Cover the pot; bring the mixture to a simmer over high heat, but do not boil. Reduce heat to a gentle simmer, and place a smaller pot lid directly on surface of stock to keep ingredients submerged; cook until the meat is very tender and pulls away from the bone, about 1 1/2 hours. Skim the surface with a spoon as needed.

　　

Step 7

Prepare an ice-water bath. Remove the herb bundle from the pot, squeezing out the liquid into the pot, and discard. Strain the stock through a sieve into a large heatproof bowl set in the ice-water bath. Stir frequently until the stock is room temperature.

　　

Step 8

Transfer the ribs and tomato pieces to another bowl. When cool enough to handle, pull the rib meat from the bones, and shred it with your fingers. Discard the bones. Store the meat and tomato pieces in an airtight container in the refrigerator, up to 3 days.

　　

Step 9

Transfer the cooled stock to airtight containers; refrigerate at least 6 hours or overnight. With a large metal spoon, skim off and discard fat layer that has collected on the top. If storing, leave fat layer intact (it helps seal in flavor).

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.