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Ingredientes
- 5 lb Beef shortribs
- 2 quart Cool water
- 1 x Onion quartered
- 2 x Celery ribs sliced thin diagonal
- 3 x Garlic cloves
- 2 Tbsp. Salt
- 1 Tbsp. Black pepper corns
- 1 Tbsp. Dry thyme
- 2 x Bay leaves
- 1 Tbsp. Rosemary
- 4 whl cloves
- 5 x Carrots peeled, and cut
- Â Â into 1" pcs
- 4 x Leeks split, well washed
- 4 lrg White turnips peeled, quartered
- 4 x Parsnips peeled, and cut
- Â Â into 1" lengths
- 6 lrg Red bliss potatoes washed, quartered
- 1 sm Cabbage head cut into wedges
Direcciones
- Tie the beef into individual pkgs. with string to prevent them from falling apart.
- In a large pot, combine the beef and water and bring to the boil. reduce to a simmer and allow to cook for 10 min. Skim any residue which collects on the surface. Add in the onion, celery, garlic and salt.
- Tie the thyme, bay, rosemary, black pepper and cloves into a small sachet with cheesecloth. Add in this bouquet garni to the pot and allow to slowly simmer for 1 1/2 hrs. Add in at this time the carrots, leeks, turnips and parsnips and continue to slowly simmer for 20 min. Add in the potatoes and cabbage and allow to cook for 20 min more before serving in bowls with a slice of cabbage, some broth and mustard and pickles.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1203g | |
| Recipe makes 6 servings | |
| Calories 1400 | |
| Calories from Fat 910 | 65% |
| Total Fat 100.94g | 126% |
| Saturated Fat 43.73g | 175% |
| Trans Fat 0.0g | |
| Cholesterol 210mg | 70% |
| Sodium 2605mg | 109% |
| Potassium 2776mg | 79% |
| Total Carbs 75.01g | 20% |
| Dietary Fiber 11.7g | 39% |
| Sugars 11.87g | 8% |
| Protein 49.39g | 79% |
