Flanken soup <meat>

8 servings

Ingredients

Quantity Ingredient
3 pounds Plate flank
Beef bones
3½ quart Water
1 Onion
1 tablespoon Salt
Soup greens
1 Bay leaf
¼ teaspoon Peppercorns

Directions

Combine the beef, bones and water in a deep saucepan. Bring to a boil and skim. Add the onion, salt, soup greens, bay leaf and peppercorns. Cover loosely and cook over low heat 2 hours, or until meat is tender. Remove beef and strain the soup. Makes about 2½ quarts soup. Serve the beef with horseradish. Serves 8 to 10. Recipe Source: THE ART OF JEWISH CO

Recipe By : Jennie Grossinger - "The Art Of Jewish

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