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Beef Bone-broth with Cream of Wheat Dumplings

March 18, 2018 By Caroline 5 Comments

Rich and savoury beef broth with fluffy cream of wheat dumplings add up to pure comfort in a bowl. This recipe packs a two-for-one punch: make the broth recipe, use part of it for the dumpling soup, and then freeze the rest to use later as your very own personal stash of beef stock. It will do wonders for pan sauce, add body to gravy and is so much better than using canned broth.

Beef Bone Broth Soup with Cream-of-Wheat Dumpings

There is something very satisfying about taking a cheap bag of bones from the butcher shop and turning them into a delicious, healthy broth. Making bone-broth changed me. Now I look at bones from roasts, steaks, etc as possible additions to my next bone broth—I simply carve off most of the meat (leaving a bit on helps flavour the broth) and freeze the bones, saving them up until my next batch.

While bone broth has been trending these days as a source of collagen and minerals, Grandmothers everywhere have been making it for decades, and for good reason. The nice thing is you really don’t have to worry too much about exact measurements when it comes to making homemade broth. Work with as many bones as you can fit into your stock pot, top with water, add a few veggies and flavourings and let it all simmer for hours.

To extract maximum flavour from the bones, roast them in the oven first. This will provide crisp, darkened bits of flavouring to enhance your broth. I add the carrots and onions to bring out their sweetness as well. The roasting pan will emerge an hour later, crackling, sizzling and full of lots of browned bits.


Beef bones in a roasting pan with a few veggies

Beef bones roasted for bone-broth

While the bones are roasting, grab a few herbs (don’t overdo it, you don’t want to overly flavour the stock but just add a few subtle notes). Wrap them in a cheesecloth bundle and tie with kitchen twine, so they won’t fall apart during the hours of simmering to follow. This little package is also known as a “bouquet garni.”

Prep a bundle of herbs in cheesecloth to flavour broth

Once you’ve roasted the bones, remove them from the roasting pan and place them in a large stockpot. Add water to the roasting pan and scrape up the browned bits at the bottom of the pan (this process is similar to the early steps of making gravy). The water will take on a lovely deep golden hue as you pull up all the flavour from the roasted bones and veggies. Once you’ve scraped it all up, transfer the water and any browned bits to the stockpot. Add the bouquet garni, celery, and top with water to fully cover the bones.

Deglazing Extracts Flavour from Bone-Broth

At this point, you can pretty much walk away, simmering the pot for hours, checking on it every hour or so to stir things up a bit. I simmer my broth uncovered to condense the flavours. It saves space in the freezer and I just add water back in as needed when I’m ready to cook with it.

Everything in the stockpot

Once done (five hours should be plenty of time but you can simmer a bit longer if you like) remove the bones and meat from the pot. (if you have a dog, they will go crazy for the soup meat (which you should remove from the bone before giving to them so they don’t choke on any bone pieces). Otherwise, it tends to be pretty flavourless after all that cooking and can be discarded.) Strain the stock into a separate container to remove any small bones or pieces so you are left with simply the pure, clear broth. Ideally, allow this to cool and place in the fridge overnight. This step will cause the fat to solidify at the top of the broth so you can easily lift it out in one piece and discard it. Otherwise, if you don’t want to wait, skim the fat from the top by hand before adding to any recipes.

With the fat skimmed off of the broth, one trick to freeze it is to use an ice-cube tray to freeze into 1-2 tablespoon cubes. You can freeze these in a ziplock baggie to drop into sauces, gravies etc. You can also use larger ziplock containers depending on how you plan to use it later. Remember to add a label with what it is and the date you made it!

Now, on to the Cream of Wheat Dumplings! These are based on a classic style of dumpling originating in Austria, known as Griessnockerl. Traditionally, I believe these were made with Semolina flour, however I use Cream of Wheat which is more readily available and makes for a nice, fluffy dumpling.

These are super easy. Start with room temperature butter, an egg, and some salt. Mix with a fork until the mixture is lumpy and looks like the photo below.

Make Dumplings Mix Egg Butter Salt

Next, add the cream of wheat and combine well with a fork, stirring and pressing for about one to two minutes. The mixture will be smooth and fairly firm. It should sit for ten minutes before you cook it. I once left it out for an hour causing it to get too soft. Then when I went to add it to the soup, it all fell apart. So don’t leave it for too long. Ten minutes is perfect. While it’s resting, heat up your beef bone broth and water. Add a bouillon cube and bring to a boil. Do a taste test for salt and flavour levels—usually I find more salt is needed. When the broth tastes right, and the dumpling batter is ready to go, it’s time to shape those dumplings!

Make Dumplings add Cream-of-wheat

This step takes a bit of practice. Use two spoons (very small spoons, ideally, as these dumplings will easily double in size while they cook). Pick up about 1/2 teaspoon of the dumpling batter in one spoon. Use the second spoon to shape into an oval shape, pressing the dumpling together. Drop into the soup, and keep going until all of the dumplings are done.

A few notes to avoid any issues with the dumplings falling apart (which so far has only happened to me once!)

  • Use room temperature, not melted, butter for your batter
  • Allow the batter to rest for ten minutes before you start to shape the dumplings—but not much more than fifteen minutes, to avoid the batter becoming too soft.
  • Don’t have the broth at a rolling boil when dropping the dumplings in, keep it at a gentle simmer.
  • Shape the dumplings fairly tightly so they hold together well. If they are too loose they might fall apart in the broth.

Depending on how large you made them, the dumplings usually take about ten to fifteen minutes to cook. They will float to the top when they are close to being done. Test one first, by cutting through it. The inside should be a uniform consistency. If the centre is still hard, you need to cook them a bit longer.

Use two small spoons to shape dumplings

Serve sprinkled with freshly chopped chives. Some Maggi (seasoning sauce) at the table is always a good idea too in case anyone wants a bit more flavouring in their soup. A nice appetizer before a meal, or as a light lunch, this soup is both comforting and delicious!

Beef Bone-Broth Soup with Cream of Wheat Dumplings

Beef Bone Broth Soup with-Cream-of-Wheat Dumpings
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Beef Bone-broth with Cream of Wheat Dumplings

A beautiful savoury beef broth full of natural collagens with fluffy cream of wheat dumplings. A traditional Austrian soup often served as a first course.

Course Appetizer
Cuisine Austrian
Servings 4

Ingredients

Beef Bone Broth

  • 2-3 fresh parsley sprigs
  • 2 fresh thyme sprigs
  • 1 Bay leaf
  • 5 black peppercorns
  • 4-5 lb meaty beef shanks/bones
  • 1 meaty veal shank
  • 2 onions: peels on, quartered
  • 1 large carrot, quartered
  • 2 ribs celery, quartered
  • water to cover bones
  • 1 1/2 tsp salt

Cream of Wheat Dumplings with Beef Bone Broth

  • 4 cups beef broth
  • 2 cups water
  • salt to taste
  • 1/2 beef boullion cube
  • 2 tbsp softened unsalted butter
  • 1 egg
  • 1/2 tsp salt
  • 1/2 cup cream of wheat
  • chopped chives to taste

Instructions

Beef Bone Broth

  1. Preheat oven to 450°. Spread bones, veal shank, onion and carrot in a roasting pan. Transfer to the oven and roast until dark brown in places, about one hour.

  2. Make bouquet garni: wrap herbs, Bay leaf and peppercorns in a cheesecloth and tie with kitchen twine.

  3. Transfer the roasted bones and veggies into a large stockpot. Add approximately two cups of water to the roasting pan, scraping up browned bits from the bottom. If you roasting pan is stovetop-safe, heating it on the stove may help loosen more bits. Add to stockpot with celery pieces. Top pot with water until bones are covered, and bring to a boil. Add salt. 

  4. Froth will develop at the top of the stock, especially during the first hour. Skim and discard the foam. Simmer gently uncovered for five to seven hours. Remove large bones and pieces from the pot and discard. Strain the broth through a fine sieve. Cool and refrigerate overnight to allow the fat to solidify at the top, remove. Transfer to storage containers and freeze/use as needed.

Cream of Wheat Dumplings with Beef Bone Broth

  1. Heat beef broth and water, add bouillon and taste and adjust seasoning as required. Bring to a gentle simmer.

  2. In a small to medium bowl beat egg. Add butter and salt, and combine well with a fork. Add cream of wheat and mix well with a fork, pressing to combine ingredients. Allow to rest for ten minutes.

  3. Using a very small teaspoon, take 1/2 tsp of batter and use a second spoon to shape it into an oval dumpling, pressing together. Drop into the broth. Continue with the rest of the batter. If your spoons get sticky, drop into the broth between shaping.

  4. Keeping the broth at a light simmer, cook the dumplings until they float to the top, about ten minutes. Check to see if they are done: cut one if half and see if the centre is consistent. Taste—if the middle is hard, cook for an additional five minutes or so. Serve topped with finely chopped fresh chives.

Rich and savoury beef broth with fluffy cream of wheat dumplings add up to pure comfort in a bowl.

Filed Under: Pleb Feasts, Recipe, Soup Tagged With: austrian, beef, Bone-Broth, Bones, Cream of Wheat, dumplings, German, Griessnockerl, soup

Wine-Braised Beef Short Ribs with Parsnip Potato Mash

January 7, 2018 By Caroline 7 Comments

Melt-in-your-mouth, fall-off-the-bone, rich and delicious, these short ribs will warm the coldest winter night. Braised with Cabernet Franc and parsnips, the gravy develops a rich flavour with a subtle peppery depth. Even better the next day, this is a perfect make-ahead meal elegant enough to serve at a dinner party, yet equally suited to a casual family dinner.

Cabernet Franc braised shortrib with parsnip potato mash

To begin, the short-ribs need to be cut parallel to the bone, also known as “English style”, so that there is one bone per piece.  Avoid flanken “Korean style” cut ribs for this recipe, as the meat is cut much thinner and wouldn’t work as well with the long braising time. Below are the ribs straight from the butcher, I had them cut the ribs which were originally closer to 5″ long in half, into more manageable 2.5″ pieces as shown below. All together I had about 6 lbs of meaty ribs—this is pretty much the max amount my generous dutch oven would hold.

You can see from the photo below that the meat is well-marbled with fat. The braising process slowly and gently cooks this fat so that it renders down leaving silky soft meat that falls right off the bone. I highly recommend making this a day in advance so that you can easily remove all the fat from the gravy—when you chill the broth in the fridge all the fat floats to the top and hardens so that you can just lift it out in a large piece. The remaining broth will be wonderfully enhanced by natural collagens from the bones giving your gravy natural body and thickness.

Notice the generous marbling of fat in the bone-in short rib meat

To build the flavour profile of your braise, it is critical to get a good sear on the ribs. I had to do mine in two batches to avoid overcrowding. Go with high heat and make sure they sizzle when they hit the pot. You want a deep brown colour on the seared areas, and also look for some browned bits of meat to begin to stick to the bottom of the pot—you’ll scrape up all those bits later and they form the flavour base for your broth.

Browning shortrib meat in pot over high heat

Once all the ribs are well-browned, remove them to a bowl and set aside. Add the onions to the pot and cook until they start to turn golden, about 5–6 minutes. Add the parsnips for another 5–6 minutes, then add garlic and rosemary and cook some more.

Cook parsnips onions and rosemary

Once all the vegetables are golden, it’s time to add red wine and broth. A word on the type of wine: I find Cabernet Franc works really well for this dish. Generally this grape varietal is grown specifically to be blended with other grapes like Cabernet Sauvignon and Merlot. However, it has become popular in areas like Canada’s Niagara region as a varietal to enjoy on its own. It ripens a bit earlier than Cab Sauvignon so tends to fair better in the Canadian climate. I find Cab Francs tend to have a peppery quality with notes of tobacco and cassis that I really enjoy, while it goes lighter on the tannins. These qualities make it perfect to braise the short ribs and delivers a beautiful gravy when paired with the parsnip, rosemary, onion and garlic.

Braise short ribs in red wine

The pot of ribs with wine and broth is placed into a preheated 325° oven where it gently braises for 2.5 hours. Once ready, the meat will have have shrunk considerably (as much of the fat will have melted away into the broth), and if you take a fork to it, the meat will be very soft and fall away in shreds. Often some bones will come loose while it cooks; you’ll find them floating freely in the broth. Once the meat is cooked, I find it is best to remove the ribs, setting them aside in a sealable container, and then transfer the cooled broth into another container to be chilled in the fridge overnight. This way you can easily remove the fat which will harden into a single piece on top of the broth. If you can’t bring yourself to wait and want to eat these immediately (which would be totally understandable!) allow the broth to sit without stirring for 5–10 minutes; you’ll notice the fat will sit on top of the broth (but being clear it is a bit hard to discern from the actual broth). I once skimmed almost two full cups of fat, and I was doubting myself, wondering if I was being over zealous and skimming broth rather than fat. I decided to freeze it to check, and sure enough, it was all solid hardened fat!

Whether you patiently wait overnight or skim off the fat while warm from the oven, the next step is to bring the broth to a simmer and add flour mixed with butter to thicken it into a light gravy, just thick enough to coat the back of a spoon. Then the meat is added back into the sauce to be warmed up, ready for serving. Some like to puree the parsnips to further thicken the sauce—if you do this very careful that no stray bones are hiding in your sauce! Personally I like just leaving the parsnip pieces be.

Elegant wine-braised beef short rib

The short ribs are great served on your favourite mashed potato recipe, or to change things up you can make the parsnip-potato mash with rosemary to compliment the sauce. Recipe for the parsnip mash is below.

Elegant wine-braised short ribs piled high on fluffy potato parsnip mash
5 from 1 vote
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Wine-braised beef short ribs

Melt-in-your-mouth short ribs are delicious and simple to make. Best made the day before to allow for the easiest removal of excess fat from the broth.

Course Main Course
Cuisine French
Prep Time 15 minutes
Cook Time 3 hours
Servings 8

Ingredients

Beef short ribs

  • 2 tbsp butter, divided
  • 6 lbs 2.5–3" meaty beef short ribs (about 8) "British cut"
  • salt
  • freshly ground pepper
  • 1 large red onion, chopped
  • 2 cups parsnips, cut into 1/2" pieces
  • 6 garlic cloves, chopped
  • 3 tbsp fresh rosemary, chopped
  • 750 ml Cabernet Franc (1 bottle)
  • 568 ml beef broth (2 regular size cans)
  • 1 tbsp flour

Parsnip Rosemary Potato Mash

  • 3 lbs russet potatoes, peeled and cut into 1" pieces
  • 1 lb parsnips, cut into 3/4" pieces
  • 3/4 cup milk
  • 3/4 stick butter (6 tbsp)
  • 1 tbsp fresh rosemary, chopped
  • salt
  • pepper

Instructions

Short ribs

  1. Trim large fat from edges of ribs and season with salt and freshly ground pepper. Melt better in an oven-safe dutch oven pot over medium high heat. Add ribs to pot and brown well on all sides (add ribs in at least two batches to ensure proper browning). Remove browned ribs to a large bowl and set aside.

  2. Add onions to pot and cook until golden, about 5 minutes. Add parsnips and cook until golden, another 5 minutes or so. Add garlic and rosemary, cook until garlic has softened slightly.

  3. Add the bottle of red wine and the beef broth. Bring to a simmer, scraping up the browned bits from the bottom of the pot. Return ribs to the pot, cover, and place into a preheated 325° oven. Braise in the oven for 2 1/2 hours.

  4. Remove pot from oven, and transfer the ribs to a bowl. Check for any loose bones that may have come loose and are drifting in the broth, and remove. Ideally place the broth and meat in separate containers and refrigerate until the next day. 

  5. When ready to serve, remove the layer of fat from the broth and discard. Bring the broth to a simmer. Mix 1 tablespoon of butter with the flour and blend into a paste. Add to the simmering pot to thicken the broth into a light gravy. Return meaty ribs to the pot and simmer over low heat until they are warmed through. Plate and serve with mashed potatoes.

Parsnip Rosemary Potato Mash

  1. Fill a large pot with water and add parsnips, potatoes and a generous pinch of salt. Bring to a boil and cook for 15–20 minutes, until the potatoes and parsnips are very soft. Drain.

  2. Meanwhile, in a small bowl or glass measuring cup, microwave milk, butter and rosemary until the butter has melted and the milk is warm. Add to the cooked and drained potatoes and mash. Test for flavour and add salt if needed. Serve with short ribs and gravy.

Cabernet Franc braised beef short ribs

This recipe was based on Zinfandel-Braised Short Ribs over at Epicurious.

Filed Under: Main, Recipe Tagged With: beef, braise, cabernet franc, mash, parsnip, potato, red wine, rosemary, short rib, shortrib, slow food, stew, winter

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Welcome to my kitchen journal, a place where I will share my favourite heritage recipes honed over the years, as well as document new evolutions and experiments along the way. Great feasts become vehicles for fond memories—the best meals are the ones someone made with love, for you. Follow me to explore traditions, document stories and experience the joy of the feast. Read More…

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