Dividend Beef in the Pot

Name: Dividend Beef in the Pot
Yield: Makes 12 cups (3 l); 6 main-course servings
Cuisine: American
Ingredients: 12 medium-to-large pearl onions, blanched for 1 minute, run under cold water, and peeled; 4 cups (900 g) bite-sized pieces boiled beef shin (reserved from making stock) or 1⅔ pounds (1.75 kg) beef stew meat, cut in 1-inch (2.5 cm) pieces and poached in fake stock and water until tender; 2 large carrots, peeled, quartered lengthwise, and cut across into 1-inch (2.5-cm) lengths; Freshly ground black pepper, to taste; 1½ teaspoons kosher salt; ⅔ pound (300 g) medium egg noodles, cooked, or 18 very small firm potatoes, boiled, optional; Croutons, optional; 6 tablespoons coarsely chopped parsley; Marrow from cooking stock, optional; 9 cups (2.2 l) Beef Stock or, in England beef stock, imported beef or meat stock; or double recipe Fake Beef Stock plus 3 cups (750 ml) water; 3 small turnips, peeled, and each cut into 8 wedges

Preparation info

Makes 12 cups 3 l ) ;
6
main-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

Having made beef stock, I have the makings of a beef in the pot to nourish six good friends, even more if I add, as I often do, small boiled potatoes or boiled noodles. I allow about three small new potatoes per person, or 4½ cups (about 450 g) cooked noodles, for the group.

I usually have a po

Ingredients

Americas
United States
Main course
Soup

Ingredients

Method