Preparation info
  • Serves

    8 to 12

    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 4 pounds lean beef
  • 2 pounds shin of beef (meat and bone)
  • 1


Have your butcher bone the meat - chosen from the silver-side, shoulder, top rib or top round, or a combination of two of these, plus some shin of beef and shin of veal, using the bone for its gelatinous content as well as the meat; ask him to cut the meat into large pieces, tie it up securely and break the bones for you.

Put the bones in the bottom of a large stockpot; place the meat o