what you'll need:
3 lbs bone-in beef short ribs
32 oz beef stock
1 yellow onion
1 stick fresh ginger
1 bunch celery
2 (fresh) bay leaves
1 bulb garlic
1 bunch cilantro
1 container button mushrooms
1 bunch swiss chard
1 bottle of wine you think tastes good
1 purple onion
1 head lettuce
1 heirloom tomato
salt and pepper (emphasis on the salt)
dump the meat back in your pot with 4 quarts of water, 32 oz of beef stock (homemade or storebought) and the rest of the unboiled meat.
cut your yellow onion and ginger in half, lengthwise, and brown the cut edges in avocado oil over medium heat.
you really want to brown them, not soften them. this will add the best flavor, so pre-heat your pan.
once the pot's boiling, throw in the onion and ginger. turn it down to a simmer, cover and sit back for an hour.
if you're like me, you left work at "normal" work-leaving-time and went to the grocery store and then put groceries away before ever even thinking about starting the soup and you're hungry.
so, let's make a salad. i like to theme my salads off what i'm making, so mine is pretty texan. but you can do what you want.
i washed and tore my lettuce, then finely chopped a quarter of my tomato and a couple slices of purple onion.
then i made a dressing of champagne vinegar, avocado oil, finely diced jalapeno and cilantro, lime juice, and salt and pepper. if it's too bitter, add a dash of sugar.
wash and cut off the top portion of your bunch of celery, including the leave, and throw it in the pot with the bay leaves.
knife four holes in the lemon, after rolling on the counter with the heel of your hand until soft, and throw it into the pot whole.
peel the entire bulb of garlic. yes the entire bulb. and throw it in as well.
cover and simmer another hour and a half, or more.
strain everything out of the broth and return the broth to the pot. pick the meat out and discard everything else — after using tongs to squeeze the heated juice out of the lemon. shred the meat and throw it back into the pot.
wash and slice your mushrooms, once the stems are removed. throw them on into the pot.
i like cilantro. i know there are those people who's tastebuds have been tricked into thinking it tastes like soap. i feel bad for those people.
pick as many leaves as you want, give them a light chop and throw them into the pot. simmer another five minutes.
using just the leaves, wash and chop your swiss chard.
i use the entire bunch. you know how leafy greens cook down.
you're really supposed to throw them in the pot and stop cooking, based on any recipe i've seen. but, i like mine soft.
i also like my mushrooms soft and well-cooked.
so, i let it go until i'm hungry. and with that salad i had, it could be like 10-15 minutes.
the final step is the salt. i think it takes a lot. so much that the first time matt and i made this together, i got mad at how much he dumped in. then had to agree that he was right. (i hate that.)
so, salt to taste. a little pepper, too.