Prep 1 hr
Cook 2 hrs
Ronald and Nancy Reagan were regulars at Chasens. It was there that they decided to marry in 1952; and they continued to come in for the Tuesday night special for decades later, even when they lived in the White House. Their favorite dish was the Beef Belmont, a Jewish dish with origins in Eastern Europe. The recipe yields a soup plus a platter of sliced beef. One can add their own accompanyments to the beef platter. Local history information from the archives of the Los Angeles Library.
- 3 lbs short rib of beef
- 2 cups beef broth
- 2 bay leaves
- 2 sprigs fresh parsley
- 1 teaspoon dried thyme
- 2 teaspoons salt
- 1 1⁄2 teaspoons pepper
- 1 1⁄2 cups carrots, sliced diagonally
- 1 cup leek, sliced diagonally
- 1 cup celery, sliced diagonally
- 1⁄2 cup lima beans
- 4 ounces long egg noodles
- salt and pepper, to taste
- 4 tablespoons melted fat or 4 tablespoons oil
- 4 large eggs, slightly beaten
- 1 cup matzo meal
- 1 tablespoon salt, if desired (optional)
- 4 tablespoons soup stock or 4 tablespoons water
- FOR THE BEEF.
- Place short ribs and broth in a large dutch oven.
- Add water to cover ribs, and bring to a boil.
- Reduce heat and simmer, skim foam from the broth.
- Make a bouquet garni by tying bay leaves, parsley sprigs and thyme into a cheesecloth bundle with kitchen string.
- Place the bundle in the broth with salt and pepper.
- Simmer, covered, for about 1 1/2 hours or until meat is very tender and falls off the bone.
- Remove the bouquet garni and strain the broth.
- Return the broth and meat to the pan.
- Stir in the carrots, leeks and celery.
- Bring mixture to a boil.
- Reduce heat and simmer, covered for 10 minutes or until vegetables are tender.
- Return mixture to the boil, add lima beans and egg noodles, cooking just until noodles are nearly tender (al dente).
- Remove meat, and separate meat from bones.
- Have soup at room temperature or warmer and add matzo balls; simmer for 5 minutes.
- Serve soup forst with 2 or 3 matzo balls per bowl.
- Slice meat and garnish plate.
- FOR THE MATZO BALLS:.
- Blend fat or oil with eggs.
- Mix matso meal with salt, and combine these 2 mixtures and blend well.
- Add soup stock or water and mix until uniform.
- Cover mixture and refrigerate for one hour.
- In a 3-quart pot, bring 2 quarts of water to a full boil, adding salt if desired.
- From the refrigerated mix, form about 16 matzo balls, each 1 inch in diameter.
- Reduce flame and drop matzo balls into the gently boiling water.
- Cover pot and cook 30 to 40 minutes.
- Remove matzo balls from water and add to the Boiled Beef Belmont soup.
- The soup is seved separately from the platter of boiled beef.
- Add your own choice of accompaniments to the beef platter.
just a note..the cut of beef used is technically "Flanken"-which is the end portion of the ribs-I think it has more flavor! I am going to try this recipe...will report back...