Winter Soup with Enoki Mushrooms and Pea Shoots
~from Savoring Time in the Kitchen
Options: This broth if best if made a day ahead and refrigerated overnight so that any fat solids can be removed after chilling. You may use the broth alone for your broth bowl or add the roasted beef and additional reserved vegetables the next day as stated in the recipe below. Another option is to add cooked noodles of your choice to the broth bowl before ladling in the broth and then topping it with a soft-cooked egg and sliced scallions. Adjust your shopping list as desired.
3 pounds of meaty beef bones, such as beef shanks or shin
1 large onion, peeled and cut into large dice
3 celery stalks, washed and cut into large dice
3 large carrots, peeled and cut into large dice
1/2 bunch parsley, washed
3-4 sprigs of thyme, washed
1 Bay leaf (optional)
3-4 inner stalks (hearts) of celery with leaves
1 tablespoon ground pepper
1 tablespoon fine sea salt
Cheesecloth for straining broth
To turn your broth into vegetable and beef broth bowls as I did, you will need the following additional vegetables:
1 large onion, peeled and cut into large dice
3 celery stalks, washed and cut into large dice
3 large carrots, peeled and cut into large dice
2 russet potatoes, peeled and cut into large dice
1/2 small green cabbage, washed, core removed and cut into 1" pieces
2 pounds of beef chuck roast, roasted and chilled overnight (see below)
1-2 whole garlic bulbs, roasted and mashed into a paste with a fork (see below)
Enoki mushrooms and pea shoots for garnish (optional)
Additional chopped fresh parsley for garnish
Directions
With kitchen twine, tie together the parsley, thyme and celery heart stalks and optional bay leaf into a bunch (bouquet garni).
Heat a large stock or soup pot over medium-high heat. Add 1 tablespoon olive oil and and add the bones to pot. Sear until browned on all sides, about 20 minutes. Remove bones from pot and pour off excess oil. Return the bones to the pot and add water to cover bones by about 2-3 inches. Bring to a boil, skimming the foam off the top every 10 minutes. Boil for about 45 minutes. Add the diced onions, celery, carrots and bouquet garni. Add salt and pepper and bring to a boil. Reduce heat to low and simmer, partially covered for about 4 hours. Add more water to the pot, if necessary to keep bones under water.
While the broth is simmering, preheat the oven to 325F. Heat an oven-proof, covered pan or enamel cast-iron dutch oven with lid over medium high heat. Add 1 tablespoon of olive oil and sear chuck roast until very browned on both sides, seasoning with salt and pepper on both sides when turning. When well-browned, add 1/3 cup of water to the pot, cover and place in the preheated oven for 2 hours. Chill and reserve for the broth bowls the next day. Your may use the liquid from the roasted beef in your beef broth also.
At the same time you are roasting the meat, you may also roast the bulbs of garlic. Remove any loose skin from the garlic. Slice off the tops of the garlic bulb to expose the cloves. Rub with olive oil to coat and season with salt and pepper. Wrap the bulb/bulbs in aluminum foil, and roast until tender, about 1 hour. When cool enough to handle, squeeze the garlic cloves from their skin onto a cutting board. Mash them with a fork into a paste. Place in a bowl, cover and refrigerate until the next day.
After the broth has simmered for 4 hours, allow to cool for 15 minutes. Place a colander over a very large bowl or another pot and strain the bones and vegetables from the broth. I like to strain the broth a second time over a finer-mesh strainer lined with a layer of cheesecloth. Any solids which remain in the cheesecloth, skim off with a large spoon and discard. You will need to do this in stages. Discard the bones, bouquet garni and vegetables. Chill the broth overnight and skim off the fat solids the next day. I like to strain the broth again the next day over a strainer lined with cheesecloth to get rid of any additional fat solids or residue.
Place the broth back in the pot and bring to a low boil. Add the reserved vegetables and simmer until tender, about 45 minutes to an hour.
Meanwhile, remove roasted chuck roast from refrigerator and slice into 1/4-1/2 inch thick julienne slices, removing any fat as you cut.
Place as many slices of beef you desire into a soup bowl and then ladle the hot broth and vegetables on top. Garnish with a teaspoon of mashed roasted garlic, Enoki mushrooms, pea shoots and chopped parsley. Enjoy!
Inspired by Brodo, A Broth Bone Cookbook