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!

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