Hearty and filling!
2 lb. Beef soup bones
1 cup Onion chopped (red or sweet yellow)
3 Carrots – chopped
1 Bay Leaf (make sure it is the European Bay not CA. Bay!)
2 lb. Beef short ribs
1 tsp. Thyme (dried leaf)
1/2 tsp. Paprika
8 cups Water
8 cups green Cabbage — chopped (1 head)
2 lb. Tomatoes — (2 cans)
2 tsp. Salt
3/4 cup Tabasco sauce
1/4 cup Parsley — chopped
3 tb Lemon juice
3 tb Sugar
1 lb. Sauerkraut (1 can)
Place beef bones, onion, carrots, garlic and bay leaf in roasting pan. Top with short ribs; sprinkle with thyme and paprika. Roast, uncovered, in 450* oven for 20-30 minutes or until meat is brown.
Transfer meat and vegetables into large kettle. Using a small amount of water, scrape browned meat bits from roasting pan into kettle.
Add water, cabbage, tomatoes, salt and Tabasco. Bring to boil. Cover; simmer 1 1/2 hours. Skim off fat. Add parsley, lemon juice, sugar and sauerkraut. Cook, uncovered, for 1 hour.
Remove bones and short ribs from kettle. Cool slightly; remove meat from bones. Cut meat into cubes; return to kettle. Cook 5 minutes longer.
and always remember that A mad German is a Sauerkraut!