Beef Broth with Dumplings
Ingredients
- For the dough
- 300 grams Pastry flour
- 3 eggs
- 1 tsp salt
- 1 Tbsp vegetable oil
- For the filling
- 200 grams Spinach
- 2 day-old White rolls
- 100 milliliters lukewarm milk
- 80 grams Smoked bacon
- 40 grams butter
- 60 grams onions
- 60 grams scallions (finely diced)
- 200 grams Sausage meat
- 1 egg
- ½ tsp salt
- freshly ground, white peppers
- 1 Tbsp dried marjoram
- 1 Tbsp chopped parsley
- For the broth
- 1 onion (about 80 grams or 3 ounces)
- 1 tsp salt
- 1 kilogram Short rib (beef)
- 1 bay leaf
- 5 white peppercorns
- 5 stems parsley
- 100 grams carrots
- 80 grams Celery root
- 80 grams Leeks
Preparation steps
For the broth, halve the unpeeled onion and place cut-sides down in a large hot pot until dark brown. Add 2 1/2 liters (approximately 11 cups) of water and bring to a boil. Add the short ribs, bay leaf, peppercorns, parsley stems and reduce the heat. Simmer for 1 1/2 to 2 hours, skimming off the resulting foam.
Meanwhile, peel the carrots and celeriac, trim the leeks, rinse and chop everything roughly. 40 minutes before the end of cooking, add the prepared vegetables. When done cooking, strain the broth through a seive and keep warm in a pot.
Meanwhile, for the dough, sift the flour onto a work surface and make a well in the center. Pour the eggs, salt and oil into the well. Use a fork to mix until combined. With both hands, knead into a smooth dough. Form into a ball, wrap in plastic wrap and let rest for 15 minutes.
For the filling, rinse and trim the spinach. Blanch in boiling water, rinse with cold water, squeeze out very well and finely chop. Cut the bread into small cubes and soak in warm milk. Cut the bacon into cubes. Melt the butter and sauté the onion and scallions until translucent.
Roll out the dough evenly and thinly on a floured surface. Cut into 12 x 6 cm (approximately 5 x 2 inch) rectangles using a straight edge and a pastry wheel.
Mix the chopped spinach with onions, squeezed out bread, bacon, meat, eggs and spices until well combined. Place 1 tablespoon of filling on one side of each dough rectangle, brush the edges with egg white, fold over and press the edges well to seal. Carefully drop the dumplings into the simmering broth and cook for about 15 minutes over low heat. Serve in soup bowls and garnish with chives.
