Chasen's Beef Belmont With Matzo Balls

Recipe by lynnski LA
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement