Category : International Cuisine
Author : extremedzine
Hits : 3732
Date : 26/01/2003
12 cup water 1 lb beef or veal shank bones 1 x ham hock 1/4 lb salt pork or slab bacon cut 4 pieces Salt to taste 2 lb beef stew meat cut 2" cubes 3 x garlic cloves mashed 1 x onion cut in 1" dice 1 x celery stalk 1/2 lb chorizo de bilbao see * Note 1 head cabbage quartered 2 x potatoes peeled, quartered 4 x carrots peeled, and cut into 2" pieces 1/4 lb green beans ends trimmed 1 cup cooked garbanzo beans 2 tbl fish sauce (patis, nampla or nuoc nam) Freshly-ground black pepper to taste
Place water, beef shank, ham hock, salt pork and 1 teaspoon salt in 8-quart pot. Bring to boil then reduce heat to simmer. Skim off any scum that floats to top. Simmer 30 minutes.Add beef. Bring back to boil, then reduce heat and simmer.Skim off any scum or fat that floats to the surface. Add garlic, onion and celery. Simmer 1 hour.Add more water if needed so everything is covered.Add chorizo and simmer until beef is tender, at least 30 minutes. Remove meats from pot and keep warm.Add cabbage, potatoes, carrots, green beans and garbanzo beans to pot and cook until vegetables and beans are tender, 20 to 25 minutes.Remove meat from ham hock and slice. Add fish sauce to soup and pepper to taste. Slice sausages. Discard bones. Arrange meats and vegetables on a deep serving platter. Serve soup in separate bowls.This recipe yields 6 servings.
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Plums and prunes from Southern States are available from May through October. Washington product is available during late August and all of September.
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