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Beef Porridge

Beef Porridge

Prep Time 8 minutes
Cook Time 3 hours
Total Time 4 hours
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Servings

6 Servings

Ingredients

  • 1 tablespoon olive oil
  • 1 2-pound flanken
  • 1 large onion chopped
  • 12 cups water
  • 1 6-ounce package split pea soup mix with spice packet
  • 1 6-ounce package barley and lima bean soup mix with spice packet
  • 15 baby carrots
  • 1 teaspoon sea salt
  • 2 stalks celery cut in 1/4- inch slices

Instructions

  • In a 6-quart stockpot, heat olive oil over medium heat.
  • Rinse meat and pat dry. Season with salt and pepper.
  • Place flanken and onions in pot and sear meat by cooking it over medium heat for 2 to 3 minutes until meat is lightly browned on both sides.
  • Add remaining ingredients, cover and bring to boil. Skim off any foam that rises to the surface and discard.
  • Reduce heat to a simmer and cook, uncovered for 3 hours, stirring occasionally. Ladle into bowls and serve.
  • If refrigerating overnight and reheating, you may have to add 1 to 2 cups of water and mix well to prevent burning.
  • Recipe Courtesy of QUICK & KOSHER Recipes From The Bride Who Knew Nothing by Jamie Geller (Feldheim 2007) - BUY NOW