Tapioca Beef Broth

1. 1

   Bring the broth to a boil in a small saucepan.

2. 2

   Remove from the heat, toss in the thyme, cover and let steep for 30 minutes.

3. 3

   Strain the broth into a clean saucepan and bring to a boil.

4. 4

   Add the tapioca, cover the pan, remove it from the heat and let sit for 15 to 20 minutes or until the tapioca is translucent.

5. 5

   Season with salt and pepper.

6. 6

   The original recipe, adapted from ''Daniel Boulud's Cafe Boulud Cookbook,'' by Daniel Boulud and Dorie Greenspan (Scribner), is served with roasted halibut, sauteed chanterelles and braised endive.

* Per serving · 4 servings · Values may vary.

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