Caucasus beef rib broth

Name: Caucasus beef rib broth
Prep time: 15 min
Cook time: 360 min
Total time: 375 min
Yield: 6
Ingredients: 2kg beef ribs; 2 onions, thinly sliced; 3 bay leaves; 2 garlic cloves, finely chopped; 1 tbs dried chilli flakes; 4 red radishes, thinly sliced (we used a mandoline); Chives, dill, coriander sprigs, amaranth leaves (optional) and lavash, to serve

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by Charlotte Binns-McDonald

Apr 10, 2018

This broth is both comforting and fresh. Tear, crumble and swirl all the trimmings into your bowl to customise it to your taste.

2kg beef ribs
2 onions, thinly sliced
3 bay leaves
2 garlic cloves, finely chopped
1 tbs dried chilli flakes
4 red radishes, thinly sliced (we used a mandoline)
Chives, dill, coriander sprigs, amaranth leaves (optional) and lavash, to serve

Method

1.

Place beef ribs, onion and bay leaves in a large saucepan, cover with cold water and place over high heat. Bring to the boil and skim and discard any surface foam. Reduce to a very low simmer and cook for 6 hours or until meat is very tender. Carefully remove ribs from soup. Using a ladle, skim fat from surface of soup. Discard rib bones and coarsely shred meat, discarding any sinew. Return meat to soup and season to taste.
2.

Transfer 1/4 cup (60ml) soup to a small serving bowl and stir through garlic. Place chilli and radish in separate serving dishes.
3.

Arrange garlic condiment, chilli, radish, chives, dill, coriander, amaranth, if using, and lavash on a platter. Divide soup among serving bowls and serve with additional elements.