Around the Table by Ellen Wright

Author:Ellen Wright [Wright, Ellen]
Language: eng
Format: epub
Publisher: Harvard Common Press

Seasoned flour:

1 cup Wondra flour

2 teaspoons garlic salt

1 teaspoon paprika

1 teaspoon dried basil

½ teaspoon freshly ground black pepper

3 pounds beef shinbones, marrowbones, or soup bones

1 3-pound piece straight-cut beef brisket, cut into 3 pieces

2 medium-size onions, chopped

4 large cloves garlic, crushed

1 medium-size head white cabbage, cored and thinly sliced

2 medium-size yellow or red beets, greens discarded, peeled, and cubed

1 32-ounce can whole tomatoes, broken up, with their juices

2 cups beef broth

Juice of 2 lemons

2 tablespoons sugar

10

to

12 small Yukon Gold potatoes

Bouquet garni:

6 sprigs fresh parsley

1 bay leaf

½ teaspoon dried basil

1 teaspoon black peppercorns

1 cup sour cream (optional), for serving

Preheat the oven to 400°F.

To make the seasoned flour, combine all the ingredients in a shallow bowl.

Dredge the shinbones and brisket in the seasoned flour and place in a roasting pan. Bake until browned, turning once, 30 to 40 minutes total. Transfer the browned meat and bones to a large soup pot and add water to cover. Cover and bring to a boil over medium heat.

Using the same pan you used to brown the meat and bones, cook the onions and garlic over medium heat, stirring often, until softened, 5 to 7 minutes. Add to the soup pot, along with the cabbage, beets, tomatoes, beef broth, lemon juice, sugar, and potatoes.

To make the bouquet garni, tie up all the ingredients in a piece of cheesecloth. Add to the pot. Reduce the heat to low, cover, and simmer, stirring occasionally, until the meat is tender, at least 1½ hours.

Discard the bones and bouquet garni. Take out the meat and trim away the fat. Shred the meat into bite-size pieces and return to the pot.

Serve in warm bowls with a dollop of sour cream, if desired.

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