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What You Need:
(Serving Size: 4)
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1 pound boneless beef chuck, cut into 1-inch cubes
1 pound beef marrow bones, sawed, not chopped, into 1-inch pieces
2 quarts cold water
1 large onion, peeled and pierced with 2 whole cloves
1 small bay leaf
1 teaspoon salt
1 cup coarsely diced peeled celery root
½ cup coarsely diced scraped carrots
½ cup coarsely diced scraped parsmps
1 cup coarsely diced leeks, including 2 inches of the green top
2½ cups coarsely diced potatoes
One recipe Spatzle
1 tablespoon finely chopped parsley
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Translate this recipe:
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| How To Cook: |
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1. In a heavy 5- to 6-quart flameproof casserole or soup pot, bring the beef, bones and water to a boil over high heat, skimming off the foam and scum as they rise to the surface. Reduce the heat to the lowest possible point, add the onion pierced with cloves, bay leaf, salt and a few grindings of pepper, and simmer, partially covered, for 1½ hours, skimming whenever necessary. Then remove the onion and bay leaf, discard them, and transfer the bones to a plate.
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2. With a small spoon or the tip of a knife, scoop out the marrow from the bones, add it to the soup and discard the bones. Add the celery root, carrots, parsnips, leeks and potatoes and simmer, undisturbed for 30 minutes, or until the vegetables and meat are tender. Stir the Spatzle into the simmering soup and cook for 1 or 2 minutes longer to heat them through.
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3. Then add the parsley, taste for seasoning, and serve either from a large heated tureen or in individual soup bowls.
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