Serves 4-6
Ingredients:
1 kg (2lb 4 oz) beef ribs
6 cloves
4 cloves of garlic, finely diced
1 bay leaf
4 carrots, peeled and cut into half
3 celery stalks, trimmed and cut into half
4 small onions, peeled and halved
3 leeks, trimmed and cut into three
4 potatoes, peeled and halved
1/2 cabbage
Olive oil
Salt and pepper to taste
1 heaped tablespoon fresh parsley, finely chopped
Method:
1. Place the beef ribs in a large saucepan and cover with cold water
2. Place on a medium high heat and bring to the boil, then turn the heat down and simmer slowly, skimming the surface of impurities regularly
3. Add the cloves, garlic and cook the beef slowly for about 1 1/2 hours. Add the vegetables and then cook for a further hour.
4. Serve the meat and the vegetables in a large platter with some of the stock or on individual plates
5. Any remaining stock can be made into a soup – simply add some tiny pasta and cook for a few minutes until the pasta is done
