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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
2 pounds beef short ribs |
1 pound veal, cut into cubes |
1 (5- to 6-pound) hen, cut up |
5 quarts water |
1 (1-pound) cabbage, quartered |
1 pound spinach |
1 (1-pound) lettuce, quartered |
1 tablespoon salt |
1/4 teaspoon whole peppercorns |
1/8 teaspoon ground mace |
1/2 pound beef skirt steak, cut into 1/2-inch cubes |
2 tablespoons butter or margarine |
Directions:
1. Combine first 4 ingredients in a 14-quart stock pot. Bring to a boil. Cook 5 minutes; remove scum. Add cabbage, spinach, lettuce, salt, peppercorns, and mace. Bring to a boil. Reduce heat; simmer, uncovered, 4 hours. Remove from heat; cool slightly, and strain broth through cheesecloth. Reserve beef, veal, and hen for other uses. Cover and chill broth thoroughly; skim and discard fat from broth, setting broth aside.
2. Sauté skirt steak in butter in a medium skillet until browned. Add 1/2 cup broth; cover and simmer 10 minutes or until tender.
3. Heat remaining broth thoroughly. Stir in steak mixture. Spoon into individual serving bowls. Serve immediately.
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