By The Krautfather Soups, Salads & Stews
September 25, 2012
2 lb. beef soup bones
2 lb. beef short ribs
1 cup onion, chopped
3 carrots, peeled and chopped
1 bay leaf
1 tsp. dried thyme
1/2 tsp. paprika
8 cups water
8 cups (l head) cabbage; chopped
2 cans (1 lb. ea.) tomatoes, undrained
1/2 tsp. Tabasco sauce, or to taste
11/4 cup fresh parsley, chopped 3 TB lemon juice 3 TB sugar 1 can (1 lb.) sauerkraut, drained
2Place beef bones, onion, carrots, garlic and bay leaf in roasting pan.
3Top with short ribs; sprinkle with thyme and paprika.
4Roast, uncovered, in 450 degree F., oven for 20-30 minutes or until meat is brown.
5Transfer meat and vegetables into large kettle.
6Using a small amount of water, scrape browned meat bits from roasting pan into kettle.
7Add water, cabbage, tomatoes, salt and Tabasco.
8Bring to boil.
9Cover; simmer 1-1/2 hours.
10Skim off fat.
11Add parsley, lemon juice, sugar and sauerkraut.
12Cook, uncovered, for 1 hour.
13Remove bones and short ribs from kettle.
14Cool slightly; remove meat from bones.
15Cut meat into cubes; return to kettle.
16Cook 5 minutes longer.
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