Beef Shank Borscht with Vinegar and Sour Cream

Method

1. Cook the beef shank in a pot until tender.
2. Peel and slice the beets, then add to the pot.
3. Add chopped cabbage, potatoes, onion, and carrots; cook until tender.
4. Stir in vinegar and garlic; simmer for 10 minutes.
5. Serve with a dollop of sour cream.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.