Beef: Beef Short Ribs in a Pot
Source of Recipe
Soup, a Way of Life by Barbara Kafka
List of Ingredients
5 pounds beef short ribs, cut lengthwise -- between ribs
10 ounces pearl onions, blanch 1 minute
6 medium carrots, peeled, halved lengthwise -- cut into 1/3rds
18 medium mushrooms, destemmed and cleaned
2 1/4 pounds peas in pod, shelled (2 cups)
OR 10 oz. thawed frozen peas
2 tablespoons kosher salt
black pepper to taste
12 ounces medium egg noodles, cooked
Recipe
For pearl onions, blanch for 1 minute, run under cold water, and peel. In a medium stockpot, bring 12 cups (3 l) water to a boil. Add the ribs. Return to a boil. Lower the heat, cover the meat with an otoshi-buta* or a plate to keep it submerged in the liquid, and simmer for 2 hours and 30 minutes, skimming frequently. Remove from the heat and cool to room temperature. Skim very carefully; if possible, refrigerate overnight to bring all of the fat to the surface, and lift off the fat. Slowly return the broth to a boil. Stir in the onions and carrots. Simmer for 15 minutes.
Stir in the mushroom caps and, if using, the fresh peas. Simmer for 10 minutes; if using frozen peas, stir them in after the mushrooms have simmered for 7 minutes. Season with the salt and pepper to taste. The meat will be so tender it will be falling off the bones. Remove and discard the bones if the guests are fussy or the soup plates small. Place about a cup of cooked egg noodles in the bottom of each soup plate. Distribute the meat and vegetables evenly among the bowls and ladle the broth over everything. Makes 6 main-course servings *An otoshi-buta is a Japanese wooden lid that fits inside the pot, leaving an inch (2 cm) of space all around. It helps to control the heat in a pot
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