Chef

Administrator
Staff member
4 pounds short ribs of beef
1 onion, skin on, studded with 2 cloves
3 cloves garlic, peeled and lightly crushed
4 whole black peppercorns
4 cups beef broth
3 small leeks roots, trimmed and 1 in. of green left on cut into 1/4 x 2 inch julienne strips well washed
3 carrots, cut into 1/4 x 2 inch julienne strips
3 celery ribs, cut into 1/4 x 2 inch julienne strips
8 white mushroom caps, cut into thin slices
2 cups shaped pasta, cooked until just tender
salt and fresh ground black pepper to taste
2 tablespoons chopped dill
2 tablespoons parsley
Servings: 6
1. Preheat oven to 350 degrees. Place beef, onion, garlic, peppercorns and broth in an oven-proof casserole. Add water to cover by 1 1/2 inches. Bring to a boil. Cover and bake in the oven about 2 hours, until beef is very tender.

2. Remove meat and cool. Shred from bones, discarding any fat and the bones. Cover.

3. Pour broth through a fine mesh strainer into a gravy separator or bowl. Allow to cool.

4. Pour or skim off fat and return defatted broth to the casserole. Add leeks, carrots and celery to casserole.

5. Bring to a boil; reduce heat and simmer, covered, 3 minutes. Add shredded beef to broth with mushrooms, pasta, salt and pepper.

6. Bake, covered, for 5 minutes. Remove from oven and stir in dill and parsley. Serve immediately in deep soup bowls.
 
Top