| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
French |
Main, Dishes |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Beef short ribs, cut into pieces |
| 3 |
qt |
Water, or stock (3-4qt) |
| 2 |
|
Onions, peeled, stuck with cloves |
| 2 |
|
Carrots, peeled and halved |
| 2 |
|
Tomatoes, chopped CHEESECLOTH |
|
|
Parsley sprigs |
|
|
Bay leaf |
| 1 |
|
Sprig fresh thyme (or dried) |
| 10 |
|
Whole black peppercorns |
| 8 |
|
Cloves peeled garlic |
| 8 |
|
Carrots, peeled– cut in 1 1/2" pieces |
| 4 |
|
White turnips, peeled, cut in 1 1/2" pieces |
| 8 |
|
Boiling potatoes, scrubbed clean |
| 2 |
lb |
Cabbage, cored, cut into wedges |
|
|
Salt and freshly ground black pepper |
|
|
Chopped parsley for garnish |
|
|
Horseradish |
|
|
Cornichons |
|
|
Mustard |
|
|
Parsley vinaigrette |
|
|
Garlic mayonnaise |
INSTRUCTIONS
BOUQUET GARNI WRAPPED IN
VEGETABLES
OPTIONAL ACCOMPANIMENTS
In an 10 to 12 quart stock pot or soup kettle combine beef with short ribs
and cover with stock or water by 4 inches. Bring to a boil over moderate
heat; as the stock begins to boil, carefully skim all foam and scum from
surface and discard. Reduce heat to low, skim again, then add onions,
carrots, tomatoes and bouquet garni. Skim again; cover the pot, leaving the
lid ajar and simmer as slowly as possible, skimming on occasion. Cook for 2
to hours or until meat is almost tender. Remove meats. Strain the liquid
through a sieve lined with dampened double layer of cheesecloth. Discard
seasoning vegetables and bouquet garni; remove surface fat. (If you do this
on one day, before you finish the dish, store meat and liquid separately.)
Transfer stock to a clean pot. Return the meat to the liquid along with the
carrots and turnips. Bring the liquid to a boil, season with salt and
pepper and simmer for 30 minutes or until carrots, turnips and meats are
tender. Meanwhile boil the potatoes separately (when done, leave in water
off heat) and steam cabbage wedges separately for 8 minutes or until just
tender.
To serve, degrease the liquid and season with salt and pepper. Remove meat
from liquid, discard strings and carve into 1/4-inch slices, remove short
rib bones and cut into chunks. Transfer slices of meat, a portion of
potatoes, cabbage, carrots, turnips into a deep soup plate. Ladle liquid
over the top and garnish with parsley; serve as main course soup.
Or, serve soup liquid first, garnished with parsley and serve meat,
vegetables, potatoes and carrots as a second course, accompanied by 1 or
more accompaniments and a good French bread.
Yield: 8 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights
Reserved
Posted to MC-Recipe Digest V1 #348
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6744
From: 4paws@netrax.net (Shermeyer-Gail)
Date: Fri, 20 Dec 1996 17:35:17 -0500
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