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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
3 pounds beef short ribs |
3 quarts water |
1 tablespoon salt |
1 large onion, chopped |
2 cups chopped leeks |
1 cup diced turnips |
2/3 cup chopped carrot |
1/4 cup chopped celery |
1/4 cup chopped parsnips |
3 whole cloves |
1 clove garlic, minced |
1 tablespoon butter or margarine |
Directions:
1. Combine first 3 ingredients in a large stock pot; bring to a boil. Skim surface frequently with a flat ladle to remove grayish scum. Reduce heat; cover and simmer 4 hours. Remove from heat, and set aside to cool.
2. Remove short ribs from stock; set stock aside. Remove meat from ribs; discard bones. Chop meat; cover and refrigerate.
3. Line a sieve with several layers of damp cheesecloth. Strain stock through cheesecloth into a bowl. Cover and refrigerate overnight. Carefully lift solidified fat from top of stock; discard fat.
4. Return stock and meat to stock pot; add remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 1 hour or until vegetables are tender. Remove and discard cloves. Spoon soup into individual soup bowls; serve immediately.
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