This soup contains strong, flavorful Beef Broth, Maultaschen (Swabian Ravioli), Schupfnudeln (Swabian Gnocchi), Beef Shank and Grape Tomatoes, ready to burst from the heat. Each of these ingredients can stand at it´s own, but together, they are culinary bliss at it´s best.
Total Time
2hr 30min
0.0
0 Ratings
Author: Chef's Opinion
Servings:
2
Ingredients
•
2
Beef Shank
•
12
cups
Water
•
2
Star Anise
•
1
Tbsp
Garlic Paste
•
2
Tbsp
Kosher Salt
•
1
tsp
Grated
Fresh Ginger
•
to taste
Cayenne Pepper
•
2
cups
Chopped
Onions
•
2
cups
Chopped
Carrots
•
1/2
cup
Chopped
Scallions
•
1
cup
Chopped
Italian Flat-Leaf Parsley
•
20
Grape Tomatoes
, washed
•
to taste
Pasta
•
to taste
Ravioli
Cooking Instructions
1.
Blanch the Beef Shank (2), then drain and rinse.
2.
Place into a large pot with Water (12 cups) and season with Star Anise (2), Garlic Paste (1 Tbsp), Kosher Salt (2 Tbsp), Fresh Ginger (1 tsp), and Cayenne Pepper (to taste). Simmer until meat is tender but not falling apart, about 2–3 hours. At this point, there should be about 1 quart of broth remaining, if not, adjust.
3.
Cut Onions (2 cups), Carrots (2 cups), Scallions (1/2 cup), and Italian Flat-Leaf Parsley (1 cup).
4.
Clean and wash the Grape Tomatoes (20) and remove the vine.
5.
Cook the Pasta (to taste) and Ravioli (to taste).
6.
Once the meat is tender, remove it from the broth, and keep the meat warm and moist under a dry kitchen towel.
7.
Add the carrots and onions to the broth, simmer until tender but not mushy.
8.
Add the cooked pasta, ravioli, grape tomatoes, and scallions.
9.
Remove from the heat and check/adjust the seasoning.
10.
Place the beef on the bottom of a serving bowl, top with the soup, pasta, and veggies.
Author's Notes
Serves 2 when served as a main course. When removed from the bone and cut, makes 4 generous appetizer portions.
Nutrition Per Serving
CALORIES
147
FAT
0.7 g
PROTEIN
3.9 g
CARBS
33.1 g
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