BORI-BORI (PARAGUAYAN DUMPLING SOUP)
BORI-BORI (PARAGUAYAN DUMPLING SOUP). Alimento Base: Beef, Wipe the meat with a damp cloth and cut into 2-inch cubes. Sprinkle with black pepper. In a large saucepan or sauté pan, heat olive oil and bacon over medium heat. Sauté until bacon has...
Ingredientes
- 2 lb chuck or beef shank
- 1 tsp coarsely ground black pepper
- 2 tbsp olive oil
- 4 oz bacon chopped
- 1 large onion unpeeled, cut into quarters
- 1 head garlic unpeeled, cut in 1/2 horizontally
- 3 stalks celery with leafy tops, washed and cut in half
- 1 medium carrot washed and cut in half
- 1 bay leaf
- 7 cloves
- 1 tbsp coarse salt
- Dumplings:
- 1 cup white or yellow cornmeal
- 1 cup grated Parmesan cheese
- 2 tsp coarse salt
- 1 small onion peeled and minced (about 1/2 cup)
- 1/4 cup clarified butter
- 1 egg
- 1 egg yolk
- 2 tbsp Italian parsley chopped
- Grated Parmesan cheese
Elaboración paso a paso
- Preparation
- Wipe the meat with a damp cloth and cut into 2-inch cubes. Sprinkle with black pepper.
- In a large saucepan or sauté pan, heat olive oil and bacon over medium heat. Sauté until bacon has released most of its fat, about 1 minute.
- Add the meat cubes and brown on all sides, about 8 to 10 minutes.
- Add onion, garlic, celery, carrot, bay leaf, cloves, 1 tbsp salt, 3.5 quarts water and bring to boil. Lower heat, cover, let simmer for 1.5 hrs or until meat is tender.
- Remove pot from the heat; remove meat and set aside.
- Strain stock through a fine sieve, pressing to extract all the juices from the vegetables; discard the vegetables.
- Let stock sit for a few minutes. Degrease thoroughly, then pour stock through a strainer lined with several layers of cheesecloth.
- Discard cheesecloth and measure stock, should have 10 cups. If not, add enough water to make 10 cups. Set aside.
- Meanwhile, in a bowl, combine cornmeal, Parmesan, 2 tsp salt and mix well.
- Add minced onion and butter and, with fingers or fork, incorporate all the ingredients well.
- Make a well in the center and place egg and egg yolk in it. Mix with fork until eggs have been thoroughly absorbed.
- With your hands, knead all the ingredients right in the bowl for a minute or so, until you have a smooth and compact dough. Tightly cover dough with a piece of plastic wrap and let rest at room temperature undisturbed, for about 30 minutes or more.
- Divide dough into 30 equal portions (each 1 scant tablespoonful), and, with the palms of your hands, gently roll each portion into a small dumpling.
- In large saucepan, bring 3 quarts water to a boil. Lower heat to a gentle simmer, drop dumplings into water, let cook for 15 minutes.
- Remove them from water with slotted spoon and set aside. In large pot or sauté pan, bring reserved 10 cups of broth to a boil, adding saffron, if desired.
- Lower heat and add meat; cook for 15 minutes and correct the seasoning with salt to taste.
- Gently place dumplings into the broth and continue simmering 15 minutes more.
- Serve soup at once sprinkled with chopped parsley.
