Categories: Soup- Stew- chili

Ingredients

• 1 beef kidney
• 1/4 cup flour
• 1 tsp. salt
• 1/8 tsp. pepper
• 1 piece of beef shin with marrow (about 1 1/4 lb.)
• 2 Tbsp. vegetable oil
• 1 large leek, sliced (2 cups)
• 4 medium carrots, pared and cut into 1-inch pieces (2 cups)
• 1 small rutabaga, pared and cubed (2 cups)
• 1 cup dry red wine
• 1 1/2 cups boiling water
• 1/4 tsp. leaf thyme, crumbed
• Marrow Balls:
• 1/2 cup fine dry bread crumbs
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1 egg, beaten
• 5 Tbsp. milk
• chopped parsley

Directions

1. Wash and dry kidney; trim all fat; slice. Soak slices in cold water 2 hours; drain; pat dry.

2. Combine flour, salt and pepper; lightly coat kidney slices and beef shin.

3. Heat oil in heavy kettle or Dutch oven. Brown kidney slices and beef shin well on all sides; remove from kettle. In same kettle, saute leek, carrots and rutabaga until lightly browned, adding more oil if necessary. Remove; reserve. Stir in wine, boiling water and thyme; return kidney and beef shin to kettle. Cover; bring to boiling; lower heat. Simmer 30 minutes.

4. Remove beef shin. (Marrow should be soft.) Carefully remove marrow with a small spoon; set aside. Return beef shin to kettle, simmer 30 minutes longer. Remove meat from shin; cut into cubes; return to kettle with vegetables. Simmer 1 hour longer or until meats and vegetables are tender.

5. Combine bread crumbs with baking powder, salt and pepper. Beat egg in a small bowl with reserved marrow; stir in bread crumb mixture. Add milk. Drop 6 spoonfuls of mixture onto simmering stew. Cover. Cook 30 minutes. do not uncover during cooking. Place 1 marrow ball in each of 6 shallow soup plates or dinner p0lates; ladle in stew. sprinkle with chopped parsley.

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