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Category: Soups
Prep Time: Cook Time: Total Time:
6 bone-in short ribs (2 inches thick, 2 pounds total)
Coarse salt and freshly ground pepper
2 teaspoons cornstarch
3 tablespoons extra-virgin olive oil
8 ounces white button mushrooms, quartered
3 carrots, 2 finely chopped and 1 cut into 3/4-inch cubes
3 shallots, minced
3 strips bacon, thinly sliced crosswise
1 tablespoon tomato paste
2 thyme sprigs
1 dried bay leaf
1 cup dry red wine, such as Burgundy
8 cups homemade or store-bought low-sodium beef stock
2 cups water
No Yolk Egg Noodles, for serving
Season ribs with 1/2 teaspoon salt and some pepper. Trim white fat. Coat with cornstarch. Heat oil in a large heavy pot (preferably enameled cast iron) over medium-high heat. Lightly brown ribs on all sides, about 6 minutes. Transfer to a plate.
Add mushrooms to pot. Cook until browned, about 4 minutes. Transfer to a bowl; add cubed carrot. Add shallots, bacon, and chopped carrots to pot. Cook until caramelized, about 6 minutes. Stir in tomato paste.
Return ribs with plate juices to pot. Add thyme and bay leaf. Raise heat to high. Add wine. Cook, scraping up brown bits with a wooden spoon, until slightly reduced, about 1 minute. Add stock and water. Bring to a boil. Reduce heat, and simmer, partially covered, until beef is tender, 2 to 2 1/2 hours.
Remove ribs. Separate meat from bones; discard bones and any pieces of fat left on the beef. Cut meat into bite-size pieces; return to pot. Add reserved mushroom-carrot mixture. Bring to a simmer; cook until cubed carrots are tender. Skim any remaining fat off the top of the soup. Season with salt. Ladle soup over bowls of egg noodles and serve. Serves 6
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BOEUF BOURGUIGNON SOUP
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Category: Soups
Prep Time: Cook Time: Total Time:
6 bone-in short ribs (2 inches thick, 2 pounds total)
Coarse salt and freshly ground pepper
2 teaspoons cornstarch
3 tablespoons extra-virgin olive oil
8 ounces white button mushrooms, quartered
3 carrots, 2 finely chopped and 1 cut into 3/4-inch cubes
3 shallots, minced
3 strips bacon, thinly sliced crosswise
1 tablespoon tomato paste
2 thyme sprigs
1 dried bay leaf
1 cup dry red wine, such as Burgundy
8 cups homemade or store-bought low-sodium beef stock
2 cups water
No Yolk Egg Noodles, for serving
Season ribs with 1/2 teaspoon salt and some pepper. Trim white fat. Coat with cornstarch. Heat oil in a large heavy pot (preferably enameled cast iron) over medium-high heat. Lightly brown ribs on all sides, about 6 minutes. Transfer to a plate.
Add mushrooms to pot. Cook until browned, about 4 minutes. Transfer to a bowl; add cubed carrot. Add shallots, bacon, and chopped carrots to pot. Cook until caramelized, about 6 minutes. Stir in tomato paste.
Return ribs with plate juices to pot. Add thyme and bay leaf. Raise heat to high. Add wine. Cook, scraping up brown bits with a wooden spoon, until slightly reduced, about 1 minute. Add stock and water. Bring to a boil. Reduce heat, and simmer, partially covered, until beef is tender, 2 to 2 1/2 hours.
Remove ribs. Separate meat from bones; discard bones and any pieces of fat left on the beef. Cut meat into bite-size pieces; return to pot. Add reserved mushroom-carrot mixture. Bring to a simmer; cook until cubed carrots are tender. Skim any remaining fat off the top of the soup. Season with salt. Ladle soup over bowls of egg noodles and serve. Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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