© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Epifania
2 ½ pounds beef bones, cracked
3 pounds beef chuck
3 quarts water
2 ½ teaspoons salt
¾ teaspoon pepper
1 large onion- peeled,sliced thin
2 medium leeks, white parts only
2 medium carrots, scraped, sliced
1 celery root, pared and cubed
3 small turnips, pared and cubed
2 cups cauliflower, cut up
2 bay leaves
4 sprigs parsley
½ teaspoon dried thyme
Taking the white parts of the leek only, clean and thinly slice them. Scald bones and rinse in cold water. Put beef and water in a large kettle; bring to a boil. Add bones, salt and pepper.
Slowly bring to a full simmer; remove any scum from the top. Cook over low heat, partially covered, 1 ½ hours.
Again remove any scum from the top. Add remaining ingredients and continue to cook about 40 minutes, until meat and vegetables are tender. Remove and discard parsley, bay leaves, and bones.
Take out the meat and cut into bite sized pieces, discarding any gristle. Return meat to soup.
You may also add noodles, rice or dumplings to the finished soup.