| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
New England |
Michael’s p, Beef, Vegetables, Potatoes |
6 |
Servings |
INGREDIENTS
| 5 |
lb |
Beef shortribs |
| 2 |
qt |
Cold water |
| 1 |
|
Onion, quartered |
| 2 |
|
Ribs celery, thinly sliced |
| 3 |
|
Cloves garlic |
| 2 |
tb |
Salt |
| 1 |
tb |
Black pepper corns |
| 1 |
tb |
Dry thyme |
| 2 |
|
Bay leaves |
| 1 |
tb |
Rosemary |
| 4 |
|
Cloves |
| 5 |
|
Carrots, peeled, cut into 1-inch pieces |
| 4 |
|
Leeks, split well washed |
| 4 |
lg |
White turnips, peeled, cut into quarters |
| 4 |
|
Parsnips, peeled and cut into 1-inch lengths |
| 6 |
lg |
Red bliss potatoes, washed and quartered |
| 1 |
sm |
Head cabbage, cut into wedges |
INSTRUCTIONS
Tie the beef into individual packages with string to prevent them from
falling apart.
In a large pot, combine the beef and water and bring to the boil. reduce to
a simmer and allow to cook for 10 minutes. Skim any residue that collects
on the surface.
Add the onion, celery, garlic and salt.
Tie the thyme, bay, rosemary, black pepper and cloves into a small sachet
with cheesecloth. Add this bouquet garni to the pot and allow to slowly
simmer for 1 1/2 hours.
Add at this time the carrots, leeks, turnips and parsnips and continue to
slowly simmer for 20 minutes. Add the potatoes and cabbage and allow to
cook for 20 minutes more before serving in bowls with a slice of cabbage,
some broth and mustard and pickles.
>From Michael's Place Show #ML1A32
Recipe by: Michael Lomonaco Posted to MC-Recipe Digest V1 #550 by "Master
Harper Gaellon" <gaellon@inch.com> on Apr 4, 1997
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