Beef Porridge

Hubby used to ask his grandma, “Could you make both chicken and porridge for Shabbos, so I can have a ladle of each in my bowl?” Now he tries the same shtick with me. I haven’t been daring enough to try the combination of the two−yet. 

After cooking for 3 hours, the flanken gets so soft it just melts in your mouth. This hearty soup could be a meal with a nice, thick slice of challah. 

Preparation time: 10 minutes 

Cooking time: 2 hours 

Level of Difficulty: Easy 

Kashrut Type: Meat 

Ingredients  

1 tablespoon olive oil  

 1 (2-pound) flanken  

1 large onion, chopped  

12 cups water  

 1 (6-ounce) package split pea soup mix with spice packet  

1 (6-ounce) package barley and lima bean soup mix with spice packet  

15 baby carrots  

1 teaspoon sea salt  

2 stalks celery, cut in 1/4- inch slices  

Preparation  

1.   In a 6-quart stockpot, heat olive oil over medium heat.  

2.   Rinse meat and pat dry. Season with salt and pepper.  

3.  Place flanken and onions in pot and sear meat by cooking it over medium heat for 2 to 3 minutes until meat is lightly browned on both sides.  

4.   Add remaining ingredients, cover and bring to boil. Skim off any foam that rises to the surface and discard.  

5.  Reduce heat to a simmer and cook, uncovered for 3 hours, stirring occasionally. Ladle into bowls and serve.  

6.   If refrigerating overnight and reheating, you might need to add 1 – 2 cups of water and mix well to prevent burning.  

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Jamie Geller is one of the most sought-after Jewish food and lifestyle experts worldwide. She is the bestselling author of 5 books and founder of Kosher Network International, publisher of JamieGeller.com featuring more than 10,000 recipes, articles, and videos.  Check out her new #1 Amazon Bestseller, Brisket 101 and her new family meal plan “Fresh Families” at FreshFamilies.us.