Beef Broth With Semolina Herb Dumplings Food

SEMOLINA DUMPLINGS SOUP RECIPE

Steps:

• Start with the chicken, clean, wash and remove unwanted parts. Peel the onion and carrots and chop or cut if you prefer to
• Place the water in a soup pot, add chicken and boil for 20 minutes. Add the carrots and onion and boil for additional 20 minutes
• Remove the chicken. The boiled chicken can be used for other dishes, grilled or fried. Or you can remove the meat from bones and place it back into the soup pot. Add more water, salt and pepper.
• Prepare the dumplings: In a bowl, crack 2 eggs, beat them well with a fork, add salt and pepper, add 3 tablespoons oil and mix, add 8 tablespoons semolina and mix until smooth. After the composition is well mixed, scoop out with a spoon and put them to boil immediately in the soup. Boil for 10-15 minutes.
• Sprinkle the chopped parsley.

BEEF BROTH WITH SEMOLINA DUMPLINGS

Steps:

• Preheat the oven to 180 °C (392°F). Wash the onions, dry them and cut them in half without peeling them. Place in a pan cut side down and fry over a medium heat.
• Wash and clean or peel the vegetables and dice into large pieces.
• Add the oil to a large roasting tin along with the beef bones and oxtail. Roast at 200°C (392°F) in the oven on a middle shelf until golden brown. To loosen the juices, scrape the bottom of the pan using a scraper at semi-regular intervals. After 20 minutes, add half the vegetables and two onion halves to the bones and continue to roast.
• After around 45 minutes: Add the bones and oxtail to a large pan. Don't tip them straight into the pan from the roasting pan, otherwise too much grease will be added. Cover with water and bring to the boil on the stove with the lid off.
• Add the rest of the vegetables, the rest of the onions, the seasoning and the unpeeled crushed cloves of garlic. Allow everything to simmer for around two hours over a low to medium heat and keep skimming off the fat.
• If you want to have beef broth, simply remove the broth with the marrowbone and vegetables and serve the semolina dumplings.
• To keep it as a stock, simmer for a further three hours. To strain: Sieve the broth through a large sieve. Keep the broth in a cool place overnight. The next day, remove the cold layer of fat from the surface. Now the stock can be reduced further so that it can be frozen in ice cube trays or poured it into screw-top jars, allowing it to be kept in the fridge for several weeks.
• To make the semolina dumplings: Melt the butter and allow to cool a little. Add the egg and cream along with the salt and a pinch of nutmeg. Stir in the semolina and allow to infuse for 15 minutes.
• Bring a large pan of salted water to the boil. Use two wet teaspoons to shape the mixture into dumplings, then place them onto a plate. Place all the dumplings into the boiling water at the same time, gently simmer for 20 minutes and steep in cold water for another 20 minutes.

BEEF BROTH WITH SEMOLINA HERB DUMPLINGS

Steps:

• For the semolina dumplings: Beat butter with salt and nutmeg until fluffy. Whisk in egg, semolina and chives and allow to soak at least 20 minutes. Bring approximately 2 l (approximately 8 1/2 cups) salted water to a boil. Use two spoons to shape dumplings from the semolina mixture and place in the cooking liquid. Reduce the heat and let the semolina dumplings simmer until done, 15-20 minutes.
• Meanwhile, cut the ham into strips. Rinse bell pepper, cut in half, remove seeds and cut the flesh into very thin strips. Boil the broth with 1 cinnamon stick and remove from heat. Add bell pepper and ham and allow to infuse for 2-3 minutes. Remove the cinnamon stick from the soup. Remove the cooked semolina dumplings from the cooking water and put them in the soup. Serve the soup with the dumplings in soup bowls and garnish with remaining cinnamon sticks.

BEEF BROTH WITH SEMOLINA DUMPLINGS

Steps:

• In a food processor, cream the butter and egg until light (about 30 seconds).
• Add the flours, salt and nutmeg, then process for 1 minute.
• Scrape down the bowl, and process for another minute. The dough should forma ball around the middle spindle. (If you don't have a food processor, you can use a mixer, but double the processing time.).
• Wrap the dough in plastic, and let rest, chilled, for about 2 hours, until stiff enough to shape into dumplings.
• After the dough is rested, bring the broth to a simmer in a large soup kettle. Adjust the heat if needed to maintain a gentle simmer.
• Scoop the dough into balls, 1 rounded tablespoon at a time, roll into ovals, and drop into the simmering broth.
• After all dumplings are in the broth, simmer, covered, for 18 - 20 minutes, until the dumplings are light and puffy.
• Ladle the soup into serving bowls, and top with the chives.

GRIESSNOCKERL - AUSTRIAN STYLE SEMOLINA DUMPLINGS

Steps:

• Beat the eggs and melted butter until foamy, stir in the semolina, season with salt, pepper and freshly grated nutmeg to taste. Mix well and let rest for 10 minutes.
• Form oval quenelles with the aid of 2 teaspoons, drop them into boiling water, don't overcrowd the pot, they will plump up.
• Cook for 10 - 15 minutes or until they rise to the surface.
• Remove from the heat, add one cup of cold water to the pot and let stand for another 10 minutes, by now they should have doubled in bulk.
• Drain and serve in broth, sprinkled with chives and grated nutmeg.
• Note: I always make one extra dumpling that can be cut open to check for doneness. If the sample dumpling is not soft inside, leave them a little longer. It should be soft but not mushy.

HOMEMADE BEEF BROTH

Steps:

• Preheat oven to 450°. In a large roasting pan, bake soup bones, uncovered, 30 minutes. Add carrots, celery and onions. Bake 30 minutes; drain fat., Using a slotted spoon, transfer bones and vegetables to a large Dutch oven. Add warm water to roasting pan; stir to loosen browned bits. Transfer pan juices to Dutch oven. Add seasonings and enough cold water just to cover. Slowly bring to a boil, about 30 minutes. Reduce heat; simmer, uncovered, 4-5 hours, skimming foam. If necessary, add water during first 2 hours to keep ingredients covered. , Remove beef bones; cool. If desired, remove meat and discard bones; save meat for another use. Strain broth through a cheesecloth-lined colander, discarding vegetables and seasonings. If using immediately, skim fat. Or refrigerate 8 hours or overnight; remove fat from surface., Broth can be covered and refrigerated up to 3 days or frozen 4-6 months.

WINTER BROTH WITH DUMPLINGS THE WAY MY NANA MAKES

Steps:

• In a very large pan, heat the oil or butter very gently.
• Over a low light, add the leeks, turnip, carrots and celery, toss around to coat in oil and then put on the lid.
• Shaking the pan at regular intervals, allow the vegetables to 'sweat' for about 10 minutes.
• Now add the rest of the vegetables, make the stock cubes up with the water and add this, along with the herbs and a touch of salt and pepper (you can taste and re-season later) Bring to the boil, replace the lid, and simmer for at least an hour to bring out the flavours of the vegetables.
• Add the barley or lentils after about 20 minutes cooking time.
• Meanwhile, make the dumpling mix by combining the dry ingredients and mixing to a soft but not sticky dough with cold water.
• Divide this into small pieces about the size of a golf ball and drop one by one into the simmering soup.
• Replace the lid and cook for 15-20 minutes, by which time the dumplings should have puffed up and become light and fluffy.
• Serve with lots of crusty bread and butter!