French Broth

Oxmoor House
2 quarts


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2 pounds beef short ribs
1 pound veal, cut into cubes
1 (5- to 6-pound) hen, cut up
5 quarts water
1 (1-pound) cabbage, quartered
1 pound spinach
1 (1-pound) lettuce, quartered
1 tablespoon salt
1/4 teaspoon whole peppercorns
1/8 teaspoon ground mace
1/2 pound beef skirt steak, cut into 1/2-inch cubes
2 tablespoons butter or margarine


Combine first 4 ingredients in a 14-quart stock pot. Bring to a boil. Cook 5 minutes; remove scum. Add cabbage, spinach, lettuce, salt, peppercorns, and mace. Bring to a boil. Reduce heat; simmer, uncovered, 4 hours. Remove from heat; cool slightly, and strain broth through cheesecloth. Reserve beef, veal, and hen for other uses. Cover and chill broth thoroughly; skim and discard fat from broth, setting broth aside.

Sauté skirt steak in butter in a medium skillet until browned. Add 1/2 cup broth; cover and simmer 10 minutes or until tender.

Heat remaining broth thoroughly. Stir in steak mixture. Spoon into individual serving bowls. Serve immediately.

Created date

February 2010