Flanken Soup
Flanken Soup
| 3 lbs | 1362g / 48oz | Plate flank |
| Beef bones | ||
| 3 1/2 | Water | |
| 1 | Onion | |
| 1 tablespoon | 15ml | Salt |
| Soup greens | ||
| 1 | Bay leaf | |
| 1/4 teaspoon | 1.3ml | Peppercorns |
Combine the beef, bones and water in a deep saucepan. Bring to a boil and skim. Add the onion, salt, soup greens, bay leaf and peppercorns. Cover loosely and cook over low heat 2 hours, or until meat is tender. Remove beef and strain the soup.
Makes about 2 1/2 quarts soup. Serve the beef with horseradish. Serves 8 to 10.
Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958
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