Assorted Boiled Beef with Stracciatella Soup
⏳ Time
3 hours 45 minutes
🥕 Ingredients
14
🍽️ Servings
6
Description
The remaining broth can be stored in the refrigerator for a week and later used for Stracciatella.
Ingredients
- Thick Beef Rib - 17.6 oz
- Onion - 1 head
- Beef tongue - 17.6 oz
- Veal Tenderloin - 17.6 oz
- Celery stalk - 1 piece
- Carrot - 1 piece
- Tomatoes - 1 piece
- Basil - ½ bunch
- Chopped Sage Leaves - ½ cup
- Ground Black Pepper - 1 teaspoon
- Farm fresh eggs - 4 pieces
- Grated Pecorino Pepato Cheese - 1.1 oz
- Ground Nutmeg - a pinch
- Ground clove - 2 pieces
Step by Step guide
Step 1
Cut the carrot and celery into large circles. Chop the parsley and basil. Dice the tomato. Cut the large onion in half lengthwise, but finely chop only one half.
Step 2
Place the beef ribs, tenderloin, and tongue together with the vegetables and spices in a large pot with water (3 liters), bring to a boil. Then reduce the heat and simmer covered for 2-3 hours until the meat is tender.
Step 3
Remove the meat from the broth and place it to cool on a cutting board.
Step 4
Meanwhile, strain the broth and skim off the fat.
Step 5
Lightly beat the eggs with a whisk, add the grated Parmesan, nutmeg, and a quarter teaspoon of black pepper.
Step 6
Pour the strained broth (6 cups) into a clean pot, bring to a boil. Slowly pour in the egg mixture while constantly stirring. Reduce the heat and cook for 1 minute. Season with salt and pepper.
Step 7
When the beef cools slightly, separate the meat from the ribs, remove the skin from the tongue, and slice everything.
Step 8
Serve the meat on a large platter with herbs and Stracciatella soup poured into bowls.
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