Yield: 1 Gallon
Ingredients:
Mirepoix, medium dice 1 pound
Butter or beef fat 2 ounces
White Beef Stock 1 gallon
Beef shank, meat only, small dice 1.5 pounds
Potatoes, medium dice 8 ounces
Green peppers, medium dice 2 ounces
Standard Sachet* 1
Black peppercorns, cracked 1 tablespoon
Spaetzle** (1/2 ounce per portion) 10-12 ounces
Method:
1. Caramelize the mirepoix in the butter or beef fat.
2. Add the beef stock and veal shank. Simmer for 1 hour or until tender.
3. Add the potatoes, green peppers, and sachet d’épices. Simmer the mixture until the vegetables are tender and the soup is adequately flavored. Degrease it if necessary. Remove the sachet d’épices and discard it. Add the peppercorns.
4. Prepare the spaetzle according to the recipe. Using a spaetzle press or colander, push the spaetzle into the simmering soup. Simmer the spaetzle until it floats to the top, about 3 to 5 minutes.
*A Standard Sachet is 3-4 parsley stems, 1 spring thyme, 1 pay leaf, 1 tsp. cracked peppercorns, 1 garlic clove (optional)
**Spaetzles can be cooked separately and added at the last moment
By Chef Jim Oppat of Andiamo, Dearborn. Read a note about his recipes.
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