Ingredients Jump to Instructions ↓

  1. 4 lbs 1816g / 64oz Short ribs of beef

  2. Onion skin on studded with - 2

  3. 30 Garlic cloves peeled and - lightly crushed

  4. 4 Black peppercorns

  5. 4 cups 948ml Beef broth

  6. 3 cups 711ml Leeks roots trimmed and 1" of green left (small) On

  7. 2 inch julienne strips well washed

  8. 3 Carrots cut into 1/4 x 2" julienne strips

  9. Celery ribs cut into - 1/4

  10. 8 White mushroom caps cut - into thin slices

  11. 2 cups 474ml Shaped pasta cooked until - just tender

  12. Salt and fresh ground black - pepper to taste

  13. 2 tablespoons 30ml Chopped dill

  14. 2 tablespoons 30ml Parsley

Instructions Jump to Ingredients ↑

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

  2. Pour broth through a fine mesh strainer into a gravy separator or bowl. Allow to cool. Pour or skim off fat and return defatted broth to the casserole. Add leeks, carrots and celery to casserole. Bring to a boil; reduce heat and simmer, covered, 3 minutes. Add shredded beef to broth with mushrooms, pasta, salt and pepper. Bake, covered, for 5 minutes. Remove from oven and stir in dill and parsley. Serve immediately in deep soup bowls.


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