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Soupe au chou kale et jarret de bœuf - En-tete

Kale and Beef Shank Soup

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4.93/5 (13)
Cook Time: 20 minutes
Broth Simmering Time: 1 day
Total Time: 1 day 20 minutes
Course: Soups and broths
Cuisine: French
Servings: 2 servings
Author: Marc Winer

Ingredients

Broth and Meat

  • 3 à 4 pieces marrow bones
  • 1 beef shank 2 if small or not very meaty
  • 2 tablespoons bone broth powder
  • 5 juniper berries
  • 2 leaves bay
  • 2 red onions
  • 1 teaspoon rosemary
  • 1 teaspoon sage dried
  • 0.5 teaspoon paprika ground
  • Pinch black pepper
  • Pinch salt Himalayan pink salt or Celtic sea salt
  • butter (from grass-fed cows), for cooking
  • Avocado oil, mild olive oil or high-oleic sunflower oil as an alternative
  • 1 liter water hot, add more if very little remains

Soup

  • 100 g carrot
  • 100 g celery
  • 2 onions
  • 0.5 small can tomato paste
  • 100 g kale
  • butter (from grass-fed cows), for cooking
  • Avocado oil, mild olive oil or high-oleic sunflower oil as an alternative, for cooking

Procédé

  • Season the shank with the ground paprika, pepper and salt. Brown it in butter. Once the shank is seared on both sides, pour the water (hot!) over it. I usually start with a liter, as quite a bit will evaporate.
    1 beef shank, 0.5 teaspoon paprika, Pinch black pepper, Pinch salt, butter, Avocado oil, mild olive oil or high-oleic sunflower oil, 1 liter water
  • Add the broth powder, along with the roughly chopped onions, rosemary, sage, bay leaves and juniper berries. Simmer gently for at least 6 hours or so, but preferably a whole day. Add more water during cooking if needed. You should have about half a liter of broth left, or just a little more.
    3 à 4 pieces marrow bones, 2 tablespoons bone broth powder, 5 juniper berries, 2 leaves bay, 2 red onions, 1 teaspoon rosemary, 1 teaspoon sage
  • Remove the thin layer of fat from the surface of the broth with a skimmer.
  • Pull the meat off the shank bone. Strain the broth through a sieve. Return the meat to the broth. Add a little marrow to taste as well. Set aside for now.
  • Cut the onion, carrot and celery into small pieces. Briefly sauté the onion in a little butter.
    100 g carrot, 100 g celery, 2 onions, butter, Avocado oil, mild olive oil or high-oleic sunflower oil
  • After a few minutes, add the carrot and celery. Sauté for a few more minutes.
  • Add the tomato paste and cook briefly with the vegetables.
    0.5 small can tomato paste
  • Deglaze with the broth and meat. Add the kale and cook for another quarter of an hour.
    100 g kale

Notes

Equipment: soup pot, colander or sieve, skimmer, small knife.
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