Yield: 6 Servings
Measure | Ingredient |
---|---|
4 pounds | Short ribs of beef |
1 each | Onion skin on studded with 2 cloves |
3 cloves | Garlic peeled and lightly crushed |
4 eaches | Whole black peppercorns |
4 cups | Beef broth |
3 smalls | Leeks roots trimmed and 1 inch of green left on cut into 1/4 x 2 inch julienne strips well washed |
3 eaches | Carrots cut into 1/4 x 2 inch julienne strips |
3 eaches | Celery ribs cut into 1/4 x 2 inch julienne strips |
8 eaches | White mushroom caps cut into thin slices |
2 cups | Shaped pasta cooked until just tender |
\N \N | Salt and fresh ground black pepper to taste |
2 tablespoons | Chopped dill |
2 tablespoons | Parsley |
Preheat oven to 350 degrees. Place beef, onion, garlic, peppercorns and broth in an oven-proof casserole. Add water to cover by 1½ 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. 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.