” Veal Broth With Matzoh Ball’s & Veal Rib’s “

For many year’s I buy most of my beef, morcilla and chorizo from an Argentinian butcher in Hialeah who sometimes calls me for “specials”.
Usually those are offal and other cuts he has difficulty selling to his American customers, but which he knows I treasure. His older Latino and Haitian customers are also not afraid of that stuff, but the younger crowd usually prefers more mainstream cuts. Wednesday he called me because he had some “specials”. To my surprise, when I got there the specials were veal ribs. It is beyond me why he called me for these, because clearly everybody loves ribs. ( Maybe he was just trying to be nice, not usually one of his outstanding attributes  :-)  Anyway, for $4.50 a pound I did not complain and came home with 10 pound of them (Plus some other goodies)
So here we go :



Simmer ribs with celery, carrots, onions, leek, garlic, ginger, star anise and chopped tomatoes until ribs are tender, about 2 hours.
Remove ribs, set aside. Strain broth, season with salt, cayenne pepper, lime juice and maggi seasoning.
Matzo Balls:

3/4 c. matzo meal
3 eggs
Separate eggs. Beat yolks and set aside. Beat egg whites until stiff.
Fold together, then fold in matzo meal, salt and pepper and place
in refrigerator for 15 minutes.
Shape into balls, drop into broth and simmer for 30 minutes.
To serve, combine ribs, broth and matzo balls , sprinkle with

chopped cilantro or sliced chives. Grated parmesan optional.
(Not kosher, but I use it anyway)
Es gezunterheyt !   עס געזונטערהײט !   Life is Good !


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