Served at the 2004 Nourishing Traditions Conference
Makes 6 quarts
Chef John Umlauf has kindly shared this recipe for the hearty beef soup, which brought raves from 20040conference attendees. The broth is very rich in gelatin, good for the joints and overall immune system health. This is also a very economical recipe to feed a lot of people.
4 beef shanks, cross-cut at 2-inch intervals
6 tablespoons olive oil
4 quarts filtered water
2 pounds carrots, peeled
2 pounds potatoes, washed
1 pound shallots or onions, peeled
2 large cans crushed tomatoes
1 cup balsamic vinegar
3-4 bay leaves
4 tablespoons green peppercorns
1 tablespoon coarse black pepper
3 tablespoons fresh garlic, chopped
1 cup fresh parsley, chopped
sea salt to taste
Pat shanks dry and sprinkle with black pepper. In a heavy-bottomed, non-aluminum stockpot, heat half the oil. Sear the shanks on both sides until brown. Add water, vinegar, tomatoes, bay leaves and peppercorns. Simmer for 4 hours or until beef is flaky tender. Remove meat and bones from the stock and allow to cool.
Return stock to a simmer and skim debris from the top of the liquid. Separate the meat from bones and gristle. Cut potatoes and carrots into bite-sized pieces and add to stock along with the garlic. Quarter the shallots or onions, toss them in the remaining oil, roast or saute until brown and add to stock. When the vegetables are tender, add meat, chopped parsley and salt to taste.