Best Beef Broth With Semolina Dumplings Recipes

GRIESSNOCKERL - AUSTRIAN STYLE SEMOLINA DUMPLINGS

Steps:

• Beat the eggs and melted butter until foamy, stir in the semolina, season with salt, pepper and freshly grated nutmeg to taste. Mix well and let rest for 10 minutes.
• Form oval quenelles with the aid of 2 teaspoons, drop them into boiling water, don't overcrowd the pot, they will plump up.
• Cook for 10 - 15 minutes or until they rise to the surface.
• Remove from the heat, add one cup of cold water to the pot and let stand for another 10 minutes, by now they should have doubled in bulk.
• Drain and serve in broth, sprinkled with chives and grated nutmeg.
• Note: I always make one extra dumpling that can be cut open to check for doneness. If the sample dumpling is not soft inside, leave them a little longer. It should be soft but not mushy.

BEEF BROTH WITH SEMOLINA DUMPLINGS

Steps:

• Preheat the oven to 180 °C (392°F). Wash the onions, dry them and cut them in half without peeling them. Place in a pan cut side down and fry over a medium heat.
• Wash and clean or peel the vegetables and dice into large pieces.
• Add the oil to a large roasting tin along with the beef bones and oxtail. Roast at 200°C (392°F) in the oven on a middle shelf until golden brown. To loosen the juices, scrape the bottom of the pan using a scraper at semi-regular intervals. After 20 minutes, add half the vegetables and two onion halves to the bones and continue to roast.
• After around 45 minutes: Add the bones and oxtail to a large pan. Don't tip them straight into the pan from the roasting pan, otherwise too much grease will be added. Cover with water and bring to the boil on the stove with the lid off.
• Add the rest of the vegetables, the rest of the onions, the seasoning and the unpeeled crushed cloves of garlic. Allow everything to simmer for around two hours over a low to medium heat and keep skimming off the fat.
• If you want to have beef broth, simply remove the broth with the marrowbone and vegetables and serve the semolina dumplings.
• To keep it as a stock, simmer for a further three hours. To strain: Sieve the broth through a large sieve. Keep the broth in a cool place overnight. The next day, remove the cold layer of fat from the surface. Now the stock can be reduced further so that it can be frozen in ice cube trays or poured it into screw-top jars, allowing it to be kept in the fridge for several weeks.
• To make the semolina dumplings: Melt the butter and allow to cool a little. Add the egg and cream along with the salt and a pinch of nutmeg. Stir in the semolina and allow to infuse for 15 minutes.
• Bring a large pan of salted water to the boil. Use two wet teaspoons to shape the mixture into dumplings, then place them onto a plate. Place all the dumplings into the boiling water at the same time, gently simmer for 20 minutes and steep in cold water for another 20 minutes.

BEEF BROTH WITH SEMOLINA DUMPLINGS

Steps:

• In a food processor, cream the butter and egg until light (about 30 seconds).
• Add the flours, salt and nutmeg, then process for 1 minute.
• Scrape down the bowl, and process for another minute. The dough should forma ball around the middle spindle. (If you don't have a food processor, you can use a mixer, but double the processing time.).
• Wrap the dough in plastic, and let rest, chilled, for about 2 hours, until stiff enough to shape into dumplings.
• After the dough is rested, bring the broth to a simmer in a large soup kettle. Adjust the heat if needed to maintain a gentle simmer.
• Scoop the dough into balls, 1 rounded tablespoon at a time, roll into ovals, and drop into the simmering broth.
• After all dumplings are in the broth, simmer, covered, for 18 - 20 minutes, until the dumplings are light and puffy.
• Ladle the soup into serving bowls, and top with the chives.