Beef Soup in a Clay Pot
Time 360 minServes 4Difficulty 🔥🔥🔥By Simicz Heni
Ingredients
- 2 T-bone steak bones
- 2 carrots
- 2 celery stalks
- 2 parsnips
- 1 onion
- 3 cloves garlic
- 3 bay leaves
- salt, to taste
- whole peppercorns, to taste
- 1.5 liters cold water
- For the semolina dumplings: 120 g semolina
- 60 g butter
- 1 egg
- salt
- nutmeg
- parsley, fresh if possible
Method
- Heat the kamado to 130°C grate temperature with a clay pot.
- Place the bone, the peeled and chopped vegetables (carrot, celery, parsnip), onion, garlic, salt, peppercorns and bay leaves into the clay pot.
- Pour in 1.5 liters of cold water.
- Place a deflector in the 130°C kamado, and the clay pot on top of it. Simmer gently for 5-6 hours.
- For the semolina dumplings: beat the room-temperature butter with the egg until fluffy along with the spices, then add the semolina. After 15-20 minutes mix in finely chopped parsley.
- Shape with two spoons and let rest for 5 minutes. Place into boiling salted water, simmer gently for 10-12 minutes, then add to the hot soup.
