Yield: 1 servings
Measure | Ingredient |
---|---|
4 pounds | Short ribs of beef |
1 \N | Onion, skin on studded |
\N \N | With 2 cloves |
3 cloves | Garlic peeled and lightly |
\N \N | Crushed |
4 \N | Whole black peppercorns |
4 cups | Beef broth |
3 smalls | Leeks roots trimmed and 1 |
\N \N | Inch of green left on cut |
\N \N | Into 1/4 x 2 inch julienne |
\N \N | Strips well washed |
3 \N | Carrots cut into 1/4 x 2 |
\N \N | Inch julienne strips |
3 \N | Celery ribs cut into |
\N \N | 1/4 x 2 inch julienne |
\N \N | Strips |
8 \N | White mushroom caps cut |
\N \N | Into thin slices |
2 cups | Shaped pasta cooked until |
\N \N | Just tender |
\N \N | Salt and fresh ground black |
\N \N | 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.