BORI-BORI (PARAGUAYAN DUMPLING SOUP)

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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...
Tiempo de preparación 3 horas
Tiempo total 3 horas
Plato Beef
Cocina Paraguay
Raciones 7 comensales

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.