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1
In an 10 to 12 quart stock pot or soup kettle combine beef with short ribs and cover with stock or water by 4 inches.
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2
Bring to a boil over moderate heat; as the stock begins to boil, carefully skim all foam and scum from surface and discard.
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3
Reduce heat to low, skim again, then add onions, carrots, tomatoes and bouquet garni.
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4
Skim again; cover the pot, leaving the lid ajar and simmer as slowly as possible, skimming on occasion.
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5
Cook for 2 to hours or until meat is almost tender.
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6
Remove meats.
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7
Strain the liquid through a sieve lined with dampened double layer of cheesecloth.
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8
Discard seasoning vegetables and bouquet garni; remove surface fat.
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9
(If you do this on one day, before you finish the dish, store meat and liquid separately.)
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10
Transfer stock to a clean pot.
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11
Return the meat to the liquid along with the carrots and turnips.
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12
Bring the liquid to a boil, season with salt and pepper and simmer for 30 minutes or until carrots, turnips and meats are tender.
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13
Meanwhile boil the potatoes separately (when done, leave in water off heat) and steam cabbage wedges separately for 8 minutes or until just tender.
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14
To serve, degrease the liquid and season with salt and pepper.
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15
Remove meat from liquid, discard strings and carve into 1/4-inch slices, remove short rib bones and cut into chunks.
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16
Transfer slices of meat, a portion of potatoes, cabbage, carrots, turnips into a deep soup plate.
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17
Ladle liquid over the top and garnish with parsley; serve as main course soup.
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18
Or, serve soup liquid first, garnished with parsley and serve meat, vegetables, potatoes and carrots as a second course, accompanied by 1 or more accompaniments and a good French bread.
