Zuppa di manzo forte

Name: Zuppa di manzo forte
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 6
Ingredients: 1 kg Soup bones (of beef); 800 g Beef (e.g. 2 leg slices); 1 Onion; 1 TABLESPOON Oil; 2 Federation Soup Greens; 1 collar Parsley; 2 Bay leaves; 4 Cloves; 1 TEASPOON black peppercorns; 7-10 Tbsp salt and pepper

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 6

1 kg Soup bones (of beef)
800 g Beef (e.g. 2 leg slices)
1 Onion
1 TABLESPOON Oil
2 Federation Soup Greens
1 collar Parsley
2 Bay leaves
4 Cloves
1 TEASPOON black peppercorns
7-10 Tbsp salt and pepper

Directions

1
Bring plenty of water to the boil in a large pot. Add the bones and boil for 1-2 minutes. Drain and wash the bones cold until all foam is removed.
2
Wash leg slices, dab dry. Cut the edge all around. Peel and halve the onion. Clean pot, heat oil in it. Brown the onion first, then the meat on each side.
3
Add bones and a good 2 l of cold water (without salt). Bring to the boil slowly, simmer at low heat for 2 hours. Repeatedly skim off the foam that forms.
4
Soup greens clean or peel, wash and only half of them roughly crush. Wash parsley, pluck off leaves and put aside. Add stalks, chopped vegetables, spices and 1 teaspoon salt to the stock after 1 hour.
5
In the meantime cut the remaining soup vegetables into small pieces. Take the meat out of the stock and let it cool down a little. Place a fine cloth in a sieve and hang it in a pot. Sieve the stock and bring it to the boil again.
6
Cook the vegetables for about 10 minutes. Remove meat from the bone, remove connective tissue. Cut meat into pieces, reheat in the broth. Season to taste with salt and pepper. Chop parsley leaves and sprinkle on top.