Categories: Beef, German, Noodles, Stew

Ingredients

• 8 beef short ribs (about 1 pound each), rinsed several times in cold water
• 3 to 4 quarts water
• salt
• freshly ground black pepper
• 1 Bouquet Garni (see Chef's note)
• 4 tablespoons unsalted butter
• 3 medium onions, 2 peeled and chopped, 1 peeled and thinly sliced
• 2 cups chopped carrots
• 2 cups chopped celery root
• 1 leek (white part only), trimmed and chopped
• 8 small beef marrowbones, rinsed several times in cold water
• 1 1/2 pounds Yukon gold potatoes, cut into quarters
• 2 dried bay leaves
• 1 bunch fresh parsley, chopped
• 1 1/2 pounds (about 12 cups) Spdtzle (recipe follows)
• 1/8 teaspoon freshly grated nutmeg
• chopped and whole fresh chives, for garnish
• Spaetzle
• 2 cups all-purpose flour
• 4 large eggs
• 1 teaspoon salt
• 1/4 teaspoon freshly grated nutmeg
• 1 cup cold water
• Chef's Note: Bouquets garnis are pouches of spices and herbs, bundled in cheesecloth and tied with kitchen twine. The ingredients can vary greatly, but for this stew, bundle the following items in a piece of cheesecloth (about 6 inches square).
• Bouquets garnis
• 4 whole black peppercorns
• 3 sprigs fresh thyme
• 2 sprigs fresh parsley
• 2 medium cloves garlic, peeled
• 1 medium shallot, peeled and coarsely chopped
• 1 dried bay leaf

Directions

1. Place the short ribs in a large casserole or saucepan and cover with water. Season with salt and pepper, toss in the bouquet garni, and bring to a boil, skimming off any foam that surfaces. Reduce the heat to medium low and simmer until the meat begins to shrink away and easily separate from the bones, about 45 minutes. Remove the meat, setting aside to cool and strain the stock, discarding the bones and bouquet garni. Slice the cooked and cooled meat into 1 1/2-inch cubes.

2. Melt 2 tablespoons of the butter in another large sauce pan over medium heat, add the 2 chopped onions, carrots, celery root and leek and sauti until softened and translucent. Add the marrowbones, cubed meat, strained stock, potatoes, bay leaves and parsley, season with salt and pepper and simmer the stew just until the potatoes are tender, about 20 minutes, skimming any foam that rises to the surface.

3. Meanwhile, melt the remaining 2 tablespoons of butter in a small sauti pan over medium-high heat, add the sliced onion and sauti until well caramelized and browned (but not burnt), about 2 to 3 minutes. Remove from the heat and set aside momentarily.

4. Stir the spaetzle and nutmeg into the stew and remove from the heat.

5. To serve, set a marrowbone in the center of a soup bowl, ladle some of the stew overtop and garnish, arranging about 3 chives in the marrowbone and sprinkling the stew with chopped chives.

6. Spaetzle

7. Combine the flour, eggs, salt and nutmeg in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined and slowly pour in the water, mixing until the batter is smooth. Mix for about 5 minutes more, until the batter is elastic.

8. Bring 2 quarts of lightly salted water to a boil in a large saucepan over high heat. Scrape the dough into a potato ricer or a colander with large holes and press the dough into the boiling water (with a large spoon or spatula if using a colander). Alternately, place dough on a small cutting board and scrape dough into boiling water. Cook until the spaetzle are tender but still firm, stirring occasionally, about 3 to 4 minutes. They will rise to the surface when done.

9. Lift the cooked spaetzle out of the water with a large slotted spoon, shake off the excess water and place directly onto a serving platter. (You can also drain the spaetzle in a colander.)

10. Chef’s Note: If you make the spaetzle ahead of time, cool them off in an ice bath after cooking. Once cool, transfer the spaetzle to an airtight container and toss with a bit of vegetable oil before sealing so they don’t dry out. To reheat, either shock them in boiling water of sauti them in butter until golden brown.

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