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To Prepare

  • Beef Short rib or Chuck roast 3 lbs.
  • Water 3 qt
  • Garlic cloves, crushed 2 each
  • Rosemary 0.5 sprigs
  • Thyme 3 sprigs
  • Bay leaves 2 each
  • Parsley stems 8 each
  • Knorr liquid chicken base 2 oz
  • Knorr liquid beef base 2 oz
  • Peppercorns, crushed 0.5 tsp
  • Cabbage rounds, blanched 8 pc
  • Leeks. 4-in. pieces split, blanched 4 pc
  • Carrots, blanched 12 pc
  • Broccolini, blanched 4 pc
  • Celery, 2-in. bias cut, peeled and blanched 8 pc
  • Pearl onions, peeled and blanched 12 pc
  • Parsley root, peeled roll cut, blanched 12 pc
  • Cauliflower, florets, blanched 4 pc
  • Rutabagas, large dice, blanched 4 pc
  • Potatoes, tourned 4 pc
  1. To Prepare

    • Place beef in pot with water, bring to simmer.

    • Skim off any scum, add garlic, herbs, bay leaves, peppercorns and Knorr bases, bring back to simmer.

    • Simmer until beef is tender about 1½ minutes.

    • Remove beef, keep warm and strain broth.

    • Place into clean pot, add potatoes and cook. When potatoes are almost cooked, add other vegetables.

    • When all vegetables are tender, adjust seasoning.

    • Divide short ribs into 4 bowls, divide vegetables as well into the 4 bowls.

    • Pour about 1 pint of boiling broth over and serve.

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