Yield: 8 servings
Measure | Ingredient |
---|---|
3 pounds | Plate flank |
\N \N | Beef bones |
3½ quart | Water |
1 \N | Onion |
1 tablespoon | Salt |
\N \N | Soup greens |
1 \N | Bay leaf |
¼ teaspoon | Peppercorns |
Combine the beef, bones and water in a deep saucepan. Bring to a boil and skim. Add the onion, salt, soup greens, bay leaf and peppercorns. Cover loosely and cook over low heat 2 hours, or until meat is tender. Remove beef and strain the soup. Makes about 2½ quarts soup. Serve the beef with horseradish. Serves 8 to 10. Recipe Source: THE ART OF JEWISH CO
Recipe By : Jennie Grossinger - "The Art Of Jewish