Beef Short Rib Soup with Diakon and Carrots

This is a great soup for winter and cold rainy days.

Ingredients:

12 – 15 pieces of beef short ribs, cut into two inch long pieces by the butcher

Boiling water

1 diakon peeled and cut into 2 inch long pieces then cut down the middle into half.

5 – 6 carrots peeled and cut into 1 inch pieces

Korean beef soup powder seasoning

Method:

The first step is to boil out the blood in the bones of the ribs so that the soup will be clearer. In a big pot, put in beef short ribs and pour in just enough boiling water to cover the ribs. Bring the water in the pot to a quick boil and turn off the heat. Dump the water out of the pot but keep the ribs in the pot.

The second step is to add the diakon and carrots into the pot with the meat and add enough boiling water to cover everything completely. Always cook meat with boiled water to make a clear soup.

Bring the soup to a boil and simmer on low for 2 hours of until meat is about to fall off the bones. Now add Korean beef soup powder seasoning to taste.

Copyright 2012 From the Kitchen of Eloise

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