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| 5 x ca. 450 g | Beef shortribs |
| 2 ca. 1 Liter | water cold |
| 1 | onion quartered |
| 2 | Ribs celery, thinly sliced |
| 3 | cloves garlic |
| 2 Esslöffel | salt |
| 1 Esslöffel | black peppercorns |
| 1 Esslöffel | thyme dry |
| 2 | bay leaves |
| 1 Esslöffel | rosemary |
| 4 | cloves |
| 5 | Carrots, peeled, cut into 1-inch pieces |
| 4 | Leeks, split well washed |
| 4 gross | White turnips, peeled, cut into quarters |
| 4 | Parsnips, peeled and cut into 1-inch lengths |
| 6 gross | Red bliss potatoes, washed and quartered |
| 1 klein | Head cabbage, cut into wedges |
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Tie the beef into individual packages with string to prevent them from falling apart.
In a large pot, combine the beef and water and bring to the boil. Reduce to a simmer and allow to cook for 10 minutes. Skim any residue that collects on the surface.
Add the onion, celery, garlic and salt.
Tie the thyme, bay, rosemary, black pepper and cloves into a small sachet with cheesecloth. Add this bouquet garni to the pot and allow to slowly simmer for 1 1/2 hours.
Add at this time the carrots, leeks, turnips and parsnips and continue to slowly simmer for 20 minutes. Add the potatoes and cabbage and allow to cook for 20 minutes more before serving in bowls with a slice of cabbage, some broth and mustard and pickles.
>From Michael's Place Show #ML1A32
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