Yield: 6 Servings
|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|
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.